Tomatillo Sauce

Preparation info

  • Yield:

    2 cups

    • Difficulty


Appears in


By James Peterson

Published 1991

  • About


fresh or canned tomatillos 1


  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