Tomatillo sauce: Use and preserve your summer bounty with this tasty sauce

By Jeanie Rose | Peppers

Oct 29

Tomatillo sauce: Use and preserve your summer bounty with this tasty sauce Follow Me on Pinterest If you are fortunate enough to grow your own tomatillos or have access to a Mexican grocery, here is a delectable sauce to make a staple in your menu planning. It can be used as a base for soups, salsas and sauces. Be creative. Watch our tomatillo sauce video below or follow the written instructions.

Tomatillo Sauce Ingredients

  • 1 1/2 pounds tomatillos
  • 1 large green bell pepper cut in quarters
  • 1 large onion cut in quarters
  • 1 bunch cilantro
  • 2-4 cloves garlic depending on your love for garlic

Tomatillo Sauce Steps

  1. Husk and wash the tomatillos
  2. Place all ingredients in a saucepan
  3. Pour in about a pint of water and cover with a tight-fitting lid
  4. Cook until all ingredients are soft, about 20-30 minutes
  5. Drain off the liquid
  6. Run the cooked veggies through a food processor
  7. For salsa, add some minced hot pepper and minced fresh cilantro. Be bold in playing with this. Different peppers, green onions, fresh garlic – add things you generally like in your salsa. Green salsa traditionally has green ingredients, but you do not need to be limited.
  8. Add one cup of crushed hulled pumpkin seed to three cups of sauce. Pour over a large skilled of fried zucchini. Toss well and cover with grated Colby jack cheese. Melt the cheese and enjoy.

Enjoy!

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6 Comments on "Tomatillo sauce: Use and preserve your summer bounty with this tasty sauce"

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Hannah
Guest

Thanks for this, Amanda. I’ve read about tomatilloes in vegetarian cookbooks but I’ve never seen or tasted one. I’m jealous!

Katherine Atkinson
Guest

Thanks for sharing! When I make my tomatillo salsa, I like to roast my tomatillos and peppers instead of boiling them. Gives the salsa a nice smoky flavor. 🙂

~ Kathy

angie
Guest

perfect for end of tomato season

Sandra
Guest

Yummy, thank you so much for sharing 🙂

Jill
Guest

Hi,
This recipe looks fantastic. I would love for
you to come share it at FAT TUESDAY. I hope you
will put FAT TUESDAY on your list of carnivals
to visit and link to each week!

http://realfoodforager.com/2011/09/fat-tuesday-september-6-2011/

Kris
Guest

Oh THANK YOU …. l spent some time in Mexico and l have been trying to find this recipe for SOOO long thank you you have no idea how happy l am …. NOW all l have to do is find the seeds in Australia and grow them so l can cook this … my taste buds thank you : )