Tomatillo Chile Sauce

Tomatillo Chile Sauce


  • 1 pound (11 medium) fresh tomatillos, husked and washed OR two 13 oz cans tomatillos, drained
  • Fresh hot chiles to taste (roughly 3 chiles serranos or 2 chiles jalapenos)
  • 5 or 6 sprigs fresh corriander (cilantro), roughly chopped
  • 1 small onion, chopped
  • 1 large garlic clove, peeled and roughly chopped
  • 1 tablespoon vegetable oil
  • 2 cups chicken broth
  • Salt, about 1/2 tsp


The tomatillos. Boil the fresh tomatillos and chiles in salted water to cover until tender, 10 to 15 minutes; drain. Simply drain canned tomatillos. The purre. Place the tomatillos and chiles (raw ones if using canned tomatillos) in a blender or food processor, along with the cilantro, onion and garlic; if using a blender, stir well. Process until smooth, but retaining a little texture. The sauce. Heat the vegetable oil in a medium-large skillet set over medium-high. When hot enough to make a drop of the puree sizzle sharply, pour it in all at once and stir constantly for 4 or 5 minutes, until darker and thicker. Add the broth, let return to boil, reduce the heat to medium and simmer until thick enough to coat a spoon, about 10 minutes. Season with salt.

  • 2 1/2 - 3 Cups
  • Prep Time 15 min
  • Cook Time 20 min
  • Ready Time 35 min