James Peterson

Tomatillo Sauce

Preparation info
  • Yield:

    2 cups

    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

Ingredients

fresh or canned tomatillos 1

Method

  1. If using fresh tomatillos, remove the papery sheath from the outside. If using canned, drain them. Chop the tomatillos coarsely.
  2. Sweat the onion, garlic, and chiles in the olive oil in a wide heavy-bottomed sauté pan for 10 minutes.
  3. Add the tomatillos and stew over medium heat until the mixture is completely soft. Continue to stir over the heat until