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Tomatillo Sauce (Salsa Verde)

January/February 1997

Your rating: None Average: 3.5 (2 votes)

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.


Tomatillo Sauce (Salsa Verde) Recipe

Makes: About 2 cups

Active Time:

Total Time:

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:

Preparation

  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.

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


More From EatingWell

Recipe Categories

Servings
8 or more
Preparation/ Technique
Braise/Stew
Meal/Course
Dinner

Season
Summer
Fall
Holiday
Cinco de Mayo
Style/Theme
Everyday favorites
Ethnic/Regional
American
Mexican
Southwest
Ease of Preparation
Easy
Total Time
45 minutes or less
Publication
January/February 1997
20 minute dinner recipes
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