Tomatillo Sauce

Tomatillos are not green tomatoes. Tomatillos and tomatoes are "cousins," but not identical. They provide themselves with a papery husk that distinguishes them from tomatoes, and their distinctive tart flavor in no way resembles the tomato, but makes them an ideal base for savory, tangy salsas and sauces.

  • ½ large onion, finely chopped
  • 2 garlic, minced or put through a garlic press
  • 2 tablespoons cooking oil
  • 1 pound fresh tomatillos, husks removed, chopped
  1. Loosen the husks by soaking the tomatillos in a bowl of cold water. Drain and peel off the husks.
  2. In a saucepan, cover the tomatillos and garlic in a saucepan halfway with water. Bring to a boil. Boil until the tomatillos become soft, about ten minutes.
  3. Drain the water from saucepan. Transfer the garlic and tomatillos to a blender and puree.
  4. In a medium saucepan, heat the 2 tablespoons of oil over medium heat. Sauté the onion and pureed tomatillos. Season with salt and pepper.
  5. Bring to a simmer and cook for five minutes.

Note: Stores well in the refrigerator. Use with many recipes, including chicken enchiladas verdes or Chicken Flautas.

Ready in: 45 Min

Recipe editor Patricia Mitchell

Kitchen tools you'll need for Tomatillo Sauce:
Blenders, Sauté Pans