Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Source: EatingWell Magazine, January/February 1997


Recipe Summary

45 mins


Ingredient Checklist


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.

  • 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 Facts

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

Free Food