Tomatillos and jalapenos cooking to make tomatillo sauce.Sometimes I like to add a bit of heat to my dishes. If I’m making Sonoran Quinoa cakes, or Tofu Chili Tacos, this is a sauce I like to have ready on the side. It’s great with rice and beans, or mock chicken fajitas, and other delicious dishes you can think of. Just remember, it comes out hot, hot, hot!

 

 

 

Tomatillo Sauce
Also known as Salsa Verde, this tomatillo sauce is fiery and tasty. Tomatillos are cousins to the tomato and provide a tart taste that complements jalapenos. Enjoy this in rice, or as a sauce to pour over enchiladas.
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Prep Time
15 min
Cook Time
20 min
Total Time
40 min
Prep Time
15 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 8-10 tomatillos, husked
  2. 4-5 jalapenos
  3. 1/2 yellow onion, rough chopped
  4. 2-3 cloves of garlic
  5. 1/2 bunch Cilantro, stems removed & cleaned
  6. 2 tbsp Lime juice
  7. Salt
Instructions
  1. Place tomatillos, jalapenos, onions and garlic in a sturdy sauce pot. Cover with water and brlng to a boil.
  2. Reduce heat to medium low and cook until the vegetables are tender.
  3. Drain and reserve liquid.
  4. Place all the ingredients in the blender with some of the reserved liquid.
  5. Puree until the sauce is smooth. Add more liquid if necessary.
  6. Heat up a saute pan and add the tomatillo Sauce.
  7. Cook the sauce for 10 to 12 minutes, or until it turns a deeper green. This will intensify the heat of the chilis and the lime juice.
  8. If the sauce thickens too much, add a bit more of the cooking liquid to thin it out.
  9. Remove from heat and cool down.
  10. Pour into an airtight bottle and refrigerate.
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