Tangy Tomatillo Sauce

Pam Snyder


Recipe from Chef Rick Bayless. So yummy and versatile. I have used this sauce as a dip with tortilla chips and also for green chicken enchiladas and green burritos. It's even yummy on scrambled eggs and in breakfast burritos too. If you want it spicy add some red pepper flakes before blending. Enjoy! :)

★★★★★ 1 vote
3 cups
10 Min
35 Min


1 lb
fresh tomatillos, husked and washed or 2 (13 ounce) cans tomatillos, drained
serrano chiles, stemmed
6 sprig(s)
fresh cilantro, chopped
1 small
yellow onion, chopped
1 clove
garlic, minced
1 Tbsp
vegetable oil
2 c
broth (chicken, beef, or vegetable it's your choice)
salt, to taste


1In a medium saucepan add fresh tomatillos, chiles, and enough water to just cover.Lightly salt.
2Cook for 15 minutes and drain.
3For canned tomatillos, just drain.
4Place tomatillos, cilantro, onion and garlic in a blender or food processor.
5Process to almost smooth-leave a little texture.
6In a large saucepan heat the oil over medium high heat.When oil is hot add all the sauce at once, stirring constantly until darkened-about 5 minutes
7Add the broth, return to a boil and reduce heat to medium and simmer until thickened, around 10 minutes.
8Remove from heat, squeeze in fresh lime juice, stir again, taste and add salt if needed.

About this Recipe

Course/Dish: Salsas, Other Sauces
Other Tag: Quick & Easy