My favorite chile verde (green) tomatillo sauce/salsa.

Here is my favorite homemade verde (green) or tomatillo sauce. (Pronounced toh-mah-TEE-yoh)

1 1/2 pounds tomatillos remove husks and wash well to remove sticky residue.
3 medium onions, white or yellow
6 to 8 small-to-medium sized mildly hot peppers or 4 poblanos or other larger peppers
if using smaller, hotter peppers, use less and taste, add more if you want more heat
6-10 cloves of garlic, depending on size – raw or roasted, either works.
salt and pepper to taste
juice of one lime (or one small lemon)
-Option – I sometimes add cumin, lightly toast the whole seeds in a dry skillet until they begin to pop then grind them and add 1/2 teaspoon (or more) to the vegetables before roasting. Some of my friends do not like the flavor so I leave it out.
-If you like cilantro you may add 1/2 a cup loosely packed leaves to the food processor – otherwise omit it.

Method pictured in detail:
Ingredients cut into chunks. Tomatillos, onions, peppers, Jalapeños are customary but I like these Caloro, they are about the same heat level as the jalapeño, but have more of a fruity flavor.
I actually used regular white onions because I needed the green bulb onions for another dish.

I usually use 6 to 10 large cloves of raw garlic but since I have a lot of already roasted garlic I am using that instead.

Salted, peppered and tossed with oil and roasted garlic.

After roasting for 45 minutes in a 350 degree oven.

Ready to pulse.

Pulsed for 40 seconds.

Two quarts of green magic!

This sauce is now ready to be used as is, or may be combined with chicken stock and cooked down a bit for an enchilada sauce, or with a little pork stock and pork chunks for pork stewed in verde sauce. Or for whatever takes your fancy. It’s very versatile.
This makes a great dipping sauce for chicken or turkey “fingers” or fish sticks or anything that needs a bit of zip.
It is not at all hot, just has a hint of spiciness from the peppers. If you like more “heat” you can substitute or add different varieties of peppers. Serrano, Rocoto or Manzano, even the fiery Habanero. Other mild peppers that work well are Poblano, Anaheim, Big Jim and medium-hot peppers that I have used include Banana, Hungarian yellow wax and the Italian pepperoncini or Tuscan peppers, which can vary from mild to hot.

You can grow tomatillos. If you don’t live near a market that carries them this is easy. The plants can be grown in large pots and will begin producing the fruit, which looks like little green Chinese lanterns, in mid July (depending on when they were planted) and will keep on producing until the nighttime temps fall below 40° F.

6 Responses to My favorite chile verde (green) tomatillo sauce/salsa.

  1. Darienne says:

    Finally did it. Thanks Andie. Wonderful green sauce for us. My first experience cooking with tomatillos and poblanos. Very exciting for the kid from the Frozen North.

  2. asenjigal says:

    I’m glad you like it. As I said above, it is so versatile that you can use it as a condiment or as part of a stew with pork, chicken or ?? and it is also very good with posole and/or beans.
    And of course, as a dip for just about anything.

  3. Darienne says:

    Made your recipe twice while in Utah and we ate every scrap. Delicious.

    Now I am home in Ontario with 27/28 oz cans of Hatch whole green chiles and La Costena tomatillos. I can still get fresh onions, of course, limes, lemons, garlic and jalapenos. OK. We both hate cilantro.

    Any suggestions as to what to do to make your chile verde with canned ingredients? Thanks.

  4. asenjigal says:

    Even though the canned tomatillos are “cooked” in the can, they will benefit from oven roasting with the onions and chiles and garlic.
    I would use nearly equal amounts of tomatillos and raw onions as some of the liquid will cook out of the onions. For that size can of tomatillos, I would use half a can of Hatch chiles and two to four whole jalapeños (depending on how spicy you like it, your can always add more after you have processed it) and a whole head of garlic. Drizzle with olive oil. Roast as you did the original recipe.
    Put it through the food processor and season to taste.
    If you are not going to use the rest of the peppers within a couple of weeks, you can freeze them for later use.

  5. Darienne says:

    Many thanks, Darienne

  6. nikki serra says:

    I can’t wait to try this, Andie! And your candied ginger blog brought back fond memories of the time I received a package of it in the mail! I managed to give Vince, maybe 2 pieces while I ate all the rest all by myself! What a wonderful treat!

    I’m so glad to be in touch with you again! I lost you for awhile!

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