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Home » other bits & pieces » tomatillo sauce

tomatillo sauce

13 November, 2014 Last Modified: June 2, 2020

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Tomatillo sauce is a cooked Mexican sauce. Made using green tomatillos and with fresh kick of chilli, the sauce can be served hot or cold.

Michelle holidayed in Mexico last year and came home talking about a sauce she’d eaten there. A Mexican tomatillo sauce or cooked salsa verde. This sauce was served alongside other food as a salsa. It had a real kick of heat and was served both hot and cold. Tomatillos are fruits that look very similar to a green tomato but are bitter on the palate. We can’t buy tomatillos locally, however we were able to buy online.

We served the sauce with chicken enchilladas. Saute some chicken with sliced peppers, red onions and a good teaspoon of a Mexican style spice blend. If you don’t fancy chicken you can use steak, pork, or add more vegetables. We fried both sides of our corn tortillas (we used Santa Maria tortillas as these are readily available in supermarkets) in a little oil, this stops them going soggy, before filling them with the chicken mixture. We then layered up the dish as follows: pour half the tomatillo sauce in the base of an oven-proof dish, lay the chicken filled tortillas on top and then cover with the remaining tomatillo sauce and top off with a layer of grated cheese before placing in an pre-heated oven at 180CFan for 20 minutes or until golden.

 

Additional recipe suggestions:

Tomatillo sauce works well alongside Guacamole and Tomato Salsa. If you like this recipe then it is delicious served alongside our Refried Beans or our Smoked Chilli Beef.

Tomatillo Sauce

Tomatillo sauce is a cooked Mexican sauce. Made using green tomatillos and with fresh kick of chilli, the sauce can be served hot or cold.
5 from 3 votes
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Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Servings: 4 Servings
Calories: 325kcal
Author: Lesley Garden

Ingredients

  • 28 oz large tin tomatillos
  • 1 red chilli (deseeded and sliced)
  • 1 small onion
  • 2 cloves garlic
  • bunch coriander stalks

Instructions

  • Place the tomatillos, together with the juices from the tin, in a saucepan along with the chilli and bring to the boil. Allow to simmer for about 5 minutes to infuse the mixture with the chilli.
  • Place the tomatillos, chilli and remaining ingredients in a food processor adding a few tablespoons of the cooking liquid. Blitz well until a sauce forms, adding more cooking liquid if needed. You want a slightly thick sauce with the consistency of soup.
  • Return sauce to the saucepan and continue to simmer for a further 15-20 minutes, allowing the raw ingrients to cook through and the flavour to soften.

Notes

You can use this sauce as the base for our baked enchiladas or as a dipping sauce either warm or cold.
Nutrition Facts
Tomatillo Sauce
Amount Per Serving
Calories 325 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 17mg1%
Potassium 2433mg70%
Carbohydrates 63g21%
Fiber 18g75%
Sugar 38g42%
Protein 10g20%
Vitamin A 1333IU27%
Vitamin C 168mg204%
Calcium 92mg9%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

Course : Canape, Starter, Side
Cuisine : Mexican
Keyword : Sauce
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Tagged With: sauce, simple, spice, vegetarian 2 Comments

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Reader Interactions

Comments

  1. Chloe Edges

    13 November, 2019 at 22:44

    5 stars
    I am constantly on the lookout for tomatillo as I’ve loved this when I’ve been in the South Western States!

    Reply
    • Lesley

      15 November, 2019 at 09:38

      Thank you Chloe, this sauce is a favourite of Michelle’s and now mine too. She made this after returning from holiday in Mexico. Lesley x

      Reply

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