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.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 1997

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Recipe Summary

total:
45 mins
Servings:
32
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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

11 calories; protein 0.3g 1% DV; carbohydrates 1.2g; dietary fiber 0.4g 1% DV; sugars 0.7g; fat 0.6g 1% DV; saturated fat 0.1g; cholesterolmg; vitamin a iu 30.9IU 1% DV; vitamin c 3.5mg 6% DV; folate 2.1mcg 1% DV; calcium 2.5mg; iron 0.1mg 1% DV; magnesium 3.5mg 1% DV; potassium 51.9mg 2% DV; sodium 35.8mg 1% DV; thiaminmg 1% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 0
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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