Quick-Cooked Tomatillo-Chile Sauce

When I made my tamales earlier this week, I wanted to spice them up a bit so made this delicious tomatillo sauce to accompany them. Tomatillos are the basis of most green, Mexican sauces. The sauce itself only takes a few minutes for work to put together, and is definitely nicer that store-bought salsa. If you cannot find fresh tomatillos, Chris Kimball says it is OK to use two 13-oz cans of drained tomatillos.  The hardest part of this recipe may be to find the tomatillos. 4-stars.

Quick Tomatillo Sauce

Homemade Tomatillo Sauce is worth the small effort

Rating: 4-stars.
Cost: $2
How much work? Low.
How big of a mess?  Low.
Start time 5:20 PM. Dinner time 6:00 PM.

Chris Kimball’s original recipe for the sauce is here. The descriptions of how I prepared everything today are given below:

1/2 pound fresh tomatillos
1 jalapeno chile
Table salt
2 tablespoons chopped fresh cilantro leaves
1/2 small onion, chopped coarse
1 clove garlic
1-1/2 teaspoons lard or vegetable oil
1/2 cup chicken stock or beef stock

  1. Remove the husks and wash your tomatillos, and remove the stem from your jalapeno. Add whole jalapeno and tomatillos to  a small pan over and add enough water to cover. Set pan over high heat and bring up to a boil. Once boiling, reduce to a simmer and cook for 10 minutes.
  2. Use a slotted spoon to remove the tomatillos and jalapeno and allow to cool for 5 minutes.
  3. Meanwhile, peel and roughly chop your garlic.  Coursely chop cilantro and onion. If you want a milder sauce then you can remove the seeds from your chile.
  4. Add tomatillos, jalapeno, cilantro, onion, and garlic to food processor, and process until reaches a coarse puree.
  5. Pre-heat oil (or lard) in a medium skillet over medium-high burner, and cook puree for 5 minutes until it thickens, stirring constantly. Add stock and bring up to a boil, reduce burner to simmer for 10 to 15 minutes until the sauce is thick enough to lightly cover the back of a spoon. Add salt according to taste. Serve warm.

One Response to Quick-Cooked Tomatillo-Chile Sauce

  1. Pam says:

    Am glad you posted the tomatillo recipe. After reading your blog about the tamales the tomatillo sauce sounded like the perfect addition. I have never had a tamale but am now enticed. I too am/was a fan of Cooks Illustrated/Cooks Country and the TV series. After finding many repeats in the issues I stopped my subscription. I really love your comments though; especially the details about the cost, and the amount of effort and (most importantly) the amount of mess. Every recipe I tried from their issues, with the exception of the Peruvian Corn Cake Chicken Salad deal, was terriffic. I am not am ambitious as you in trying them all or most – but will definitely take your recommendations. (My favorites are the Vegetable Curry, Chicken Tagine, and the Chicken Saltimbocca, and Texas Blueberry Cobbler.)
    Thank you for your blog – it is fantistic.

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