Tomatillo Sauce (Salsa Verde)

Tomatillo Sauce (Salsa Verde)

1 Review
From: EatingWell Magazine, January/February 1997

This versatile, spicy green sauce is made with tomatillos; it goes well with beef, pork, poultry and fish. And, of course, you can spoon it over a couple poached eggs sitting on corn tortillas and melted cheese to make a mean green version of huevos rancheros.

Ingredients 32 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 32 servings
Nutrition per serving may change if servings are adjusted.
  • 1 pound tomatillos, husked and rinsed (about 16 small)
  • 3 fresh hot chiles, such as jalapeño or serrano, stems trimmed
  • 1 small onion, quartered
  • 2 cloves garlic,peeled
  • 1 tablespoon canola oil
  • ½ teaspoon dried oregano, preferably Mexican
  • 1 cup reduced-sodium chicken broth
  • ¼ teaspoon salt


  • Active

  • Ready In

  1. Place tomatillos and chiles in a saucepan; add water to cover. Bring to a boil and simmer until tomatillos are very tender, about 15 minutes. Drain.
  2. Pulse onion and garlic in a food processor until finely chopped. Add the drained tomatillos and chiles and process until smooth. Heat oil in a large saucepan over medium-low heat. Add the tomatillo mixture and oregano. Cook, stirring constantly, until the mixture darkens and thickens, about 10 minutes. Stir in broth and return to a simmer. Simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, about 20 minutes. Season with salt and let cool to room temperature.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days.
  • Note: Tomatillos are tart, plum-size fruits that look like small, husk-covered green tomatoes. Find them in the produce section near the tomatoes. Remove outer husks and rinse well before using.

Nutrition information

  • Per serving: 10 calories; 1 g fat(0 g sat); 0 g fiber; 1 g carbohydrates; 0 g protein; 2 mcg folate; 0 mg cholesterol; 1 g sugars; 31 IU vitamin A; 3 mg vitamin C; 2 mg calcium; 0 mg iron; 36 mg sodium; 52 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: Free Food

Reviews 1

September 04, 2017
profile image
By: Tami
I only used half of the jalapenos because I like mine not so hot. It's great. Being on a renal restricted diet this works great. Low salt and low potassium.
More Reviews