Tomatillo Sauce (Salsa Verde)

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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

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Original recipe yields 32 servings
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  • 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
  • 1/2 teaspoon dried oregano, preferably Mexican
  • 1 cup reduced-sodium chicken broth
  • 1/4 teaspoon salt

Preparation

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  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

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