I remember the first time I ever had Tomatillo Sauce. Now, let’s just say I am an Italian girl, so please forgive my first thought – what the heck is a tomatillo? Also known as Salsa Verde or Green Salsa, I started ordering it with my favorite Mexican chicken dinner and found I really liked it.
Then one day in the produce section I spotted the tomatillos. Aha! So that’s what they look like! Not very impressive with their dry wrinkled husks, but I was curious enough to try making a small batch of Tomatillo Sauce at home. This is a mild sauce, so if you want something spicier you will need to add jalapeno or hot pepper flakes. For great flavor, be sure to use fresh cilantro and use both the leaves and stems.
Recipe makes about 1/2 cup and can be doubled or tripled if using as a dip.
- 4 tomatillos (about 4 oz.)
- 1/4 cup diced onion
- 1 tsp. minced garlic
- 2 tbsp. chopped fresh cilantro, leaves and stems
- 1/2 cup water
- 1 tsp. salt
- 1/8 tsp. Mexican Spice Blend or more to taste
- juice of 1/2 small lime (about 1 tbsp.)
Peel and wash the tomatillos, then cut in half.
Place the tomatillos with the next 5 ingredients (through salt) in a small sauce pan. Cover and simmer for about 20 minutes on low heat.
The tomatillos will cook down until most of the liquid has evaporated.
Cool slightly, then transfer to a blender or small electric chopper. Add the lime juice and spice, then puree the ingredients until smooth.
Serve warm or at room temperature.
This sauce is delicious brushed on grilled chicken, veggies or any savory food. You can also serve it with chips as a salsa.