Tomatillo Sauce Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Servings
16 quarter cup portions
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Calories
54 kcal
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Course
Main Course, Condiments
Tomatillo Sauce Recipe
Description
The Tomatillo Sauce begins with broiling halved tomatillos, jalapeno and serrano peppers, onion strips, and garlic cloves until their skins char and puff, enhancing their flavor with smoky notes. After roasting, the skins are peeled off the tomatillos and garlic is squeezed from its skins. The ingredients are processed with cilantro, white wine vinegar, lime juice, cumin, and salt until smooth. While blending, neutral oil such as corn or avocado oil is slowly drizzled in to emulsify the sauce, thickening it and balancing acidity with richness.
The cumin adds subtle earthiness, while the cilantro brightens the mixture. The resulting sauce is suitable for use as a condiment, dip, or accompaniment to various dishes, offering a fresh but rich and mildly spicy flavor. The roasting step creates a deeper taste than raw salsa, with a softened texture from blending.
This recipe yields about four cups of sauce, enough for multiple servings or batch preparation. The choice of oil allows customizing the flavor profile, and olive oil can be used though it contributes a stronger taste. The sauce keeps well refrigerated and can be adjusted in seasoning to personal preference.
Ingredients
- 2 pounds tomatillos husks peeled, rinsed
- 3 jalapeno pepper
- 2-3 Serrano peppers or use 6 jalapenos total to tame the heat
- 1 red onion medium
- 4-6 garlic cloves
- 2 tablespoons cilantro chopped
- ¼ cup white wine vinegar
- lime juice from 1
- 1/2 teaspoon cumin
- salt to taste
- ¼ cup neutral oil like corn oil, avocado oil, or neutral vegetable oil (or more to taste - olive oil is OK to use, if desired, though it has a stronger flavor)
Instructions
- Set your oven to broil.
- Slice the tomatillos and peppers in half, then set them onto a roasting pan.
- Slice the onion into thick strips and set them onto the roasting pan, along with the garlic.
- Roast the ingredients for 10 - 20 minutes, or until the skins char and puff up. Remove from heat and cool slightly.
- Peel off the skins and discard.
- Squeeze the roasted garlic from the skins.
- Add the tomatillos, peppers, onion and garlic to a food processor or blender along with the cilantro, vinegar, lime juice, cumin and salt. Process until smooth.
- With the blender or food processor running, slowly drizzle the oil into the mixture to let it emulsify. It should take about 5 minutes. The sauce will thicken up slightly.
- Serve as desired!
Notes
- This recipe makes approximately 4 cups of tomatillo sauce, suitable for multiple uses or sharing.
- Neutral oils like corn or avocado oil are preferred for emulsifying to avoid overpowering the sauce's flavor; olive oil is acceptable if a stronger taste is desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16quarter cup portions
Amount Per Serving
Calories 54 kcal
% Daily Value*
| Calories | 54kcal | 3% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 2mg | 0% |
| Potassium | 174mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 103IU | 2% |
| Vitamin C | 11mg | 12% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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