Tomatillo Sauce

  • Level: Easy
  • Total: 45 min
  • Prep: 10 min
  • Inactive: 5 min
  • Cook: 30 min
  • Yield: 2 cups
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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


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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