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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 15 - medium-sized (3-inch diameter) tomatillos, peeled
  • 1 - onion, cut into wedges
  • 6 cloves - garlic
  • 1/4 teaspoons - cumin
  • 2 cups - water
  • 2 tablespoons - extra-virgin olive oil
  • - Salt to taste (about 1/2 tsp)
  • Directions:

    Place tomatillos, onion, garlic cloves, and cumin in a large saucepan. Add water to cover the tomatillos. Bring to a boil, reduce heat, then simmer uncovered about 10-15 minutes. Remove from heat and cool.

    Pour the cooled, boiled tomatillos into a blender and pulse on slow until mixture becomes chunky.

    In a skillet, heat the oil on medium-high, then pour in the blended tomatillos. The sauce should pop and sizzle from the heat. Add water if the sauce is too thick; the consistency should be like chunky gravy. Set aside. (Sauce can be prepared a couple of days in advance.)

    Brief Description

    Perfect over chicken or spinach enchiladas.

    Main Ingredient:


    Cuisine:  Mexican

    Prep Time: 30 min
    Cook Time: 30 min


    Sauce can be prepared a couple of days in advance.


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    Posted On:

    December 5, 2017

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