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. Source: EatingWell Magazine, January/February 1997

EatingWell Test Kitchen
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Ingredients

Directions

  • 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.

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  • 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.

Tips

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 Facts

10 calories; 0.6 g total fat; 36 mg sodium. 1.2 g carbohydrates; 0.3 g protein; Full Nutrition

Reviews (1)

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Rating: 4 stars
09/04/2017
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. Read More