Tomatillo Sauce
Creamy, tangy, spicy, and garlicky, Tomatillo Sauce is the perfect sauce for enchiladas and burritos. Or, dip chips, flautas, and grilled shrimp into this easy peasy and oh-so-flavorful sauce!
Servings: 8 servings
Calories: 45kcal
Equipment
- Blender or food processor
Ingredients
- 2 pounds tomatillos husks removed and washed
- 1 onion chopped into chunks
- 2 jalapenos seeds and membranes removed
- 4 cloves garlic peeled and smashed
- 2 tablespoons cooking oil optional
- 1/2 cup fresh cilantro
- salt and pepper to taste
Instructions
- Preheat your oven to 400-F while you prep the veggies.
- Add the prepped veggies to a sheet pan (baking sheet) and drizzle with cooking oil (optional).
- Roast the veggies in a preheated 400-F oven for about 20 minutes or until the veggies are soft and brown around the outside of the pan.
- Remove the pan from the oven -be careful! There'll be scaling hot liquid on the pan. Let it cool.
- Transfer the roasted veggies and all the pan juices to a blender or food processor when they are cool enough to handle.
- Add the cilantro to the blender or food processor and pulse until smooth.
- Season with salt and pepper and use the sauce as desired.
Notes
Chef Jenn's Tips
- This tomatillo sauce will burn if you leave it too long. Check it after 15 minutes. If the veggies are soft with golden brown edges, they're done.
- Add more garlic or jalapenos to suit your tastes.
- Make a double batch and freeze this sauce to use later. I vacuum seal it, and it keeps for a few years in the deep freeze.
- You can pulse the sauce, so it is as chunky or smooth as you like.
Nutrition
Serving: 0.25cup | Calories: 45kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.2g | Sodium: 3mg | Potassium: 344mg | Fiber: 3g | Sugar: 5g | Vitamin A: 235IU | Vitamin C: 19mg | Calcium: 15mg | Iron: 1mg