Tomatillo Sauce

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“Cooked Tomatillo sauce for enchiladas or tamales”
2 cups

Ingredients Nutrition

  • 34 lb tomatillo, husks removed
  • 2 jalapenos, stemmed
  • 1 medium white onion, peeled and quartered
  • 4 cloves garlic, peeled
  • 1 tablespoon vegetable oil
  • 14 cup cilantro leaf, , leaves and stems, chopped
  • 1 12 cups chicken stock (can substitute vegetable stock)
  • to taste salt and pepper, to taste


  1. Heat a cast iron skillet over high heat.
  2. Grill tomatillos,jalapnos, onion and garlic in skillet, occasionally turning to toast all side, for about 5 minutes.
  3. ingredients will blacken in places (this is a good thing).
  4. Remove from skillet and put into a blender, add cilantro and puree until smooth.
  5. Heat 1 vegetable oil in a deep saucepan over medium heat.
  6. Pouyr puree into pan and cook, stirring constantly, until it darkens in color, about 5 minutes.
  7. Add chicken stock, season with salt and pepper, and lower heat to medium low.
  8. Cook, stirring occasionally, until sauce thickens, about 30 minutes.

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