Recipe Image

Tomatillo Sauce (Salsa Verde)

  • 25 m
  • 45 m
EatingWell Test Kitchen
“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.”


    • 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


  • 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.
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