Prep 10 mins
Cook 35 mins
This recipe is posted by request. The original recipe is by Rick and Deann Bayless.
- 1 lb fresh tomatillos, husked and washed or 2 (13 ounce) cans tomatillos, drained
- 3 serrano chilies, stemmed
- 6 sprigs fresh cilantro, chopped
- 1 small yellow onion, chopped
- 1 garlic clove, minced
- 1 tablespoon vegetable oil
- 2 cups chicken broth or 2 cups beef broth or 2 cups vegetable broth
- 1⁄4-1⁄2 fresh lime
- In a medium saucepan add fresh tomatillos, chiles, and enough water to just cover.
- Lightly salt.
- Cook for 15 minutes and drain.
- For canned just drain.
- Place tomatillos, cilantro, onion and garlic in a blender or food processor.
- Process to almost smooth-leave a little texture.
- In a large saucepan heat the oil over medium high heat.
- When hot all the sauce all at once, stirring constantly until darkened-about 5 minutes.
- Add the broth, return to a boil and reduce heat to medium and simmer until thickened, around 10 minutes.
- Remove from heat, squeeze in lime juice, stir again, taste and add salt if needed.
- For vegetarian only use the vegetable broth.
I was looking for a recipe for tomatillo sauce because we like the stuff at our local Mexican place. I added ancho powder and red pepper flakes because I think our local place does. This tastes kind of like Mrs. Renfro's green salsa, but is infinitely better fresh.