This vibrant green sauce captures the essence of traditional Mexican cooking with a bright, tangy kick. Roasting the tomatillas and chiles brings out a deep, smoky sweetness that balances perfectly with the sharp heat of serranos and habaneros. The addition of fresh cilantro and basil adds a fragrant, herbal finish, while cumin and coriander provide an earthy backbone. This versatile sauce is perfect for drizzling over enchiladas, serving as a dip for tortilla chips, or adding zesty flavor to grilled meats and eggs. It is easy to make from scratch and offers a much fresher taste than store-bought alternatives.
Tomatilla Green Sauce
Description
This vibrant green sauce captures the essence of traditional Mexican cooking with a bright, tangy kick. Roasting the tomatillas and chiles brings out a deep, smoky sweetness that balances perfectly with the sharp heat of serranos and habaneros. The addition of fresh cilantro and basil adds a fragrant, herbal finish, while cumin and coriander provide an earthy backbone. This versatile sauce is perfect for drizzling over enchiladas, serving as a dip for tortilla chips, or adding zesty flavor to grilled meats and eggs.Ingredients
Directions
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Preheat the oven to 500ðF (260ðC).
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Remove the husks from the tomatillas and wash them thoroughly under cold water to remove the sticky residue.
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Place the washed tomatillas on a baking sheet and roast in the oven for 15 minutes, or until they are soft and slightly charred.
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While the tomatillas are roasting, heat the oil in a large saucepan over medium heat.
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Add the chopped onion, garlic, de arbol chiles, and habaneros to the saucepan. Sauté for 5-7 minutes until the onions are translucent and the chiles are fragrant.
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Stir in the ground cumin, ground coriander, and salt. Add the water or stock to deglaze the pan.
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Allow the roasted tomatillas to cool slightly, then transfer them to a blender.
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Add the sautéed vegetable mixture, fresh cilantro, and fresh basil to the blender with the tomatillas.
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Blend on high speed until the sauce is completely smooth.
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Pour the blended sauce back into the saucepan with any remaining liquid from the sauté step.
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Simmer the sauce over low heat for 20-30 minutes, stirring occasionally, until it thickens to your desired consistency.
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Taste and adjust seasoning with additional salt or pepper if needed. Serve warm or at room temperature.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 50.0kcal
- % Daily Value *
- Total Fat 0.5g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 10.0mg1%
- Total Carbohydrate 11.5g4%
- Dietary Fiber 5.0g20%
- Sugars 6.0g
- Protein 2.2g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftover sauce in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
Heat Level Adjustment: For a milder sauce, remove the seeds and ribs from the habaneros and de arbol chiles before chopping. For extra heat, leave the seeds in or add more habaneros.
Texture Options: If you prefer a chunkier salsa, blend only the tomatillas and strain the liquid, then mix in the chopped chiles and herbs by hand after simmering.
Ingredient Substitution: If fresh tomatillas are unavailable, you can substitute with green tomatoes, though the flavor will be less tangy and more sweet.
