Tomatillo Sauce

Name: Tomatillo Sauce
Yield: Makes 2 cups
Ingredients: 1 white or yellow onion, peeled and chopped; 2 poblano chiles, charred, peeled, and seeded and then chopped; ½ bunch cilantro, large stems removed and leaves and small stems finely chopped; 2 pounds tomatillos, sheaths removed and coarsely chopped or two 24-ounce cans, drained; ¼ cup water; 2 tablespoons olive oil or canola oil; 2 cloves garlic, minced; 1 chipotle chile, soaked in hot water for 30 minutes to soften if dried or rinsed if canned, seeded and chopped, or 2 jalapeño chiles, seeded and finely chopped; 2 tablespoons fresh lime juice, or to taste; Salt

Preparation info

Makes
2 cups

Difficulty
Easy

Appears in

Cooking

By James Peterson

Published 2007

About

A tomatillo sauce is simply a puree of stewed tomatillos. By cooking the tomatillos with the pot covered, they steam and soften in their own juices. After pureeing, the sauce can be worked through a food mill if you prefer to remove the seeds.

Ingredients

1 white or yellow onion, peeled and chopped
2 cloves garlic, minced
2

Sauce
Spicy
Gluten-free
Vegan

Method

To make the sauce, in a small saucepan, cook the onion and garlic in the oil over medium heat, stirring every minute or so, for about 10 minutes, or until the onion turns shiny but doesn’t brown. Add the chipotle and poblano chiles, tomatillos, and water, cover, and simmer gently for 15 minutes. Add the cilantro and simmer for 2 minutes more. Let cool slightly, then transfer to a blender and pr