Tomatillo Sauce (Salsa Verde)

From EatingWell: 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.

About 2 cups

Active Time: 25 minutes

Total Time: 45 minutes

Nutrition Profile

View Our Nutrition Guidelines »

Ingredients

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

Try this recipe with:

Chicken & Tomatillo Filling

Preparation

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.
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 & Notes

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

Per tablespoon: 11 calories; 1 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 1 g carbohydrates; 0 g protein; 0 g fiber; 14 mg sodium; 45 mg potassium.

Exchanges: Free Food

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