Tomatillo Sauce

Total Time:
45 min
Prep:
10 min
Inactive:
5 min
Cook:
30 min

Yield:
2 cups
Level:
Easy

Ingredients
  • 1 pound tomatillos, husked and rinsed
  • 3 cloves garlic, unpeeled
  • 1 Anaheim chile, seeded, deveined
  • 1 white onion, quartered
  • 1/2 jalapeno chile, seeded, deveined
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons salt, plus more for sprinkling
  • 1/4 teaspoon freshly ground black pepper, plus more for sprinkling
  • Juice from 1/2 lime
Directions

Preheat the oven to 350 degrees F.

Place the tomatillos, garlic, Anaheim chile, onions and jalapeno on a baking sheet. Toss the vegetables with the oil, salt and pepper. Roast the vegetables until the tomatillos turn a dark-green color and the onions golden brown, about 30 minutes.

Let the vegetables cool slightly. Peel the garlic and transfer all the ingredients to a blender. Blend until smooth, about 1 minute. Add the lime juice and sprinkle with more salt and pepper.

The tomatillo sauce can be made 1 day ahead, covered and chilled.


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4.9 11
this sauce is so good.. simple recipe and simple ingredients, but it all works perfect... its such a versatile sauce, I used it with tacos and it was a hit... definitely a keeper... thanks.. Melissa.. item not reviewed by moderator and published
This was ok, though I have to admit I have no idea how to pick a proper tomatillo. So it may have been fantastic if I had that knowledge. item not reviewed by moderator and published
My husband and I absolutely loved this salsa. I have eaten tomatillo salsa, but have never made it myself. Someone gave me some tomatillos and I looked for a recipe and this is what I thought would work. And boy did it ever! I could not get an anaheim pepper, but used another long thin pepper that was not extremely hot, so it worked fine with the jalapeno. Would recommend this highly! item not reviewed by moderator and published
This sauce was fantastic! I added a couple of handfuls of cilantro and used it to make shredded pork enchiladas. item not reviewed by moderator and published
My boys ate most if this with chips before I could serve it with the chicken. Love! item not reviewed by moderator and published
Y-U-M! That's all that needs to be said. Try it! item not reviewed by moderator and published
Holy Tomatillo! I read reviews a lot and though I appreciate them, I've never actually felt the need to comment. But this recipe is so monumentally good it requires a shout out. I see tomatillos in my local market all the time and never knew how to prepare them or even if we'd like them. Thank you Melissa! The combination of flavors is devine. It will be a go-to staple with lots of things. Just reheated some of the roasted chicken for lunch, layered it on the flatbread with the sauce and some arugula. Perfect sandwich. item not reviewed by moderator and published
I have never used Tomatillos so when I found them in my Latin Market at a price of $.19 cents a pound I figured I would not spend too much money. I have a bumper crop of peppers and onions this year so I roasted everything, blended them in blender and one word "YUMMY". It is a great sauce for chicken, pork, fish and dipping chips. I'll be making this dish again at a great price of $.30 cents total. thanks Melissa for another great recipe and getting me to try something new. item not reviewed by moderator and published
This is PHENOMENAL! I make tomatillo salsa and love it. This added a new dimension to my use of the tomatillo. If there were more stars, I'd give more! Thank you! item not reviewed by moderator and published
Tomatillo: My new favorite vegetable! This is so flavorful, with just the right amount of heat for my taste. Loving the lime. I am making all three of the recipes from this episode. Two down, and chicken in the oven. Can hardly wait for dinner tonight! item not reviewed by moderator and published
this is really exquisite! the sweet and heat are jousting for recognition, and all within a velvety perfection. i was expecting an iteration of salsa verde; that was not the case. i was concerned that the lime juice would escalate the tartness after tasting pre-seasoning. it didn't. i served it over pork tenderloin. melissa is culinary talent at its finest! thank you, girl! item not reviewed by moderator and published

Not what you're looking for? Try:

Tomatillo Salsa

Recipe courtesy of Food Network Kitchen