Tomatillo Sauce

"Cooked Tomatillo sauce for enchiladas or tamales"
photo by bonitabanana photo by bonitabanana
photo by bonitabanana
Ready In:
2 cups


  • 34 lb tomatillo, husks removed
  • 2 jalapenos, stemmed
  • 1 medium white onion, peeled and quartered
  • 4 garlic cloves, peeled
  • 1 tablespoon vegetable oil
  • 14 cup cilantro leaf
  • 1 12 cups chicken stock (can substitute vegetable stock)
  • salt and pepper, to taste


  • Heat a cast iron skillet over high heat.
  • Grill tomatillos, jalapenos, onion and garlic in skillet, occasionally turning to toast all sides, for about 5 minutes.
  • ingredients will blacken in places (this is a good thing).
  • Remove from skillet and put into a blender, add cilantro and puree until smooth.
  • Heat 1 vegetable oil in a deep saucepan over medium heat.
  • Pour puree into pan and cook, stirring constantly, until it darkens in color, about 5 minutes.
  • Add chicken stock, season with salt and pepper, and lower heat to medium-low.
  • Cook, stirring occasionally, until sauce thickens, about 30 minutes.

Questions & Replies

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  1. Have made this several times with black bean and veggie enchiladas, subbing veggie broth for the chicken broth, love this. Thank you :)
  2. This was fantastic with some tortillas dipped in it and filled with grilled chicken, more sauce and some cheese and heated up.
  3. Thank you so much for this fabulous recipe! I love that this recipe get's it's entire flavor from the veggies themselves instead of a whole bunch of spices... and alot of flavor it is! Hubby's favorite, most often request is my Recipe #274926 which I make with a green canned enchilada sauce. I had a bag full of tomatillos so I thought this would be the perfect, fresh sauce for his favorite recipe instead of the canned stuff. I was right! I seeded both of the jalapenos and it was still quite hot! I also added an extra 2 cloves of garlic. My only difficulty was when I went to puree the roasted veggies...with absolutely no liquid in there, it wouldn't go! So I did have to add about 1/2 cup of the chicken stock into the blender at this point but in no way did it ruin anything! This sauce was fun to make, delicious, and fresh... can't get any better than that!
  4. I've made this sauce twice in the past week. My husband loves it. I found 2 jalapenos to be too spicy (I'm a wimp), so I reduced it to 1 and the recipe was flavorful, but not too hot. I made burritos with black beans, chicken, and lime rice and smothered them in this sauce. The lime rice is a good compliment to this sauce.
  5. This is a good sauce, very fresh and green tasting. I mixed it with some green enchildada sauce and layered the sauce with tortillas, cheese and shredded chicken warmed in fat free sour cream, the sauce, cayenne pepper, dried cilantro leaves, mexican oregano and garlic. I let it sit in the fridge for the day and baked it for 20 minutes at was awesome...inexpensive...and low cal...who can ask for more?


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