Monday, May 21, 2012

Tomatillo Sauce

I originally wrote this over on SABalance, but I'm also sharing it here.

I recently discovered cooking with tomatillos. Don't get me wrong, I love green enchiladas, or a pork verde taco, or even just tomatillo salsa. I'm not stranger to eating tomatillos, but cooking with them, I was clueless.

So I ended up with just the right amount of tomatillos to make my own salsa.


Mine were already hulled, but if yours aren't you'll need to remove the skins and clean them. From what I hear it kind be sticky and a bit messy.

I decided to create my own recipe out of a few that I saw online. It's a bit from 2 or 3 different ones. You'll need a few cloves of garlic, onion, cilantro and a poblano pepper. You can use jalapeno or an anaheim, but I had a poblano on hand.


Just do a rough chop since we'll be blending them.

You'll need to cook your tomatillos. I decided to boil mine. Just bring a large pot to boil and toss them in until soft, about 5 minutes.

When they're done, pull them out, throw them into the blender with the other ingredients and puree until smooth.

It doesn't look pretty, but it tasted good.


I decided to leave mine in the container in the fridge for a few days and then made chicken enchiladas. It only improved the taste and the enchiladas were fantastic. You can use this as a dip for chips, for enchiladas, put it on tacos or even as a marinade for chicken.

Tomatillo Sauce


1lb of tomatillos, hulled and cleaned
3 cloves of garlic
1/2 cup of onion
1/2 cup cilantro
1 poblano pepper, seeded
juice from 1 lime
1/2 tsp of cumin
salt to taste


Bring a pot of water to boil, add tomatillos and boil until soft, about 5 minutes.

Roughly chop garlic, onion, cilantro and pepper.

Put garlic, onion, cilantro, pepper and tomatillos into a blender or food processor, add lime juice, salt and cumin and puree.

Once smooth refrigerate and use as desired.

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