Tomatillo Sauce

Preparation info

  • Difficulty


  • Yield:

    2 cups

Appears in


By James Peterson

Published 1991

  • About


fresh or canned tomatillos 1 lb 500 g
onion, chopped 1 small 1 small
garlic cloves, chopped 2 2
fresh chiles, seeded and chopped 2 small 2 small
olive oil 3 tbsp 45 ml
cilantro, finely chopped (optional) ¼ cup 60 g
heavy cream (optional) ½ cup 125 ml


  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 the mixture becomes stiff. Add the cilantro, if using, and cook for about 10 minutes. (If you like to see the cilantro in the finished purée, add it at the end as described in the next step.) Work the tomatillo mixture through a drum sieve or coarse strainer to get rid of the seeds and peels.
  4. Finish the purée with the cream, if using. If you prefer a richer puree, add more cream and simmer until the purée has the consistency you like. If you want the cilantro to be visible in the finished purée, add it here.