What do you do when your parent’s give you a huge bag of tomatillos fresh from their garden? Make homemade tomatillo sauce of course! As I have been going through all my pictures and posts from 2013, I realized I never shared my homemade tomatillo sauce recipe or the recipe for tomatillo enchiladas. So, while this is a bit late and summery, I have to share it on this warm December afternoon.
- 1 pound tomatillos
- 1/2 cup chopped onion
- 1 teaspoon minced garlic
- 1 serrano chili, chopped
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon chopped fresh oregano
- 1/2 teaspoon ground cumin
- 1 1/2 teaspoons salt
- 1 cup water
- 1 cup chicken broth
- juice of 1 lime
Remove the husks from the tomatillos and wash. They have a sticky residue keeping the husk in place that can also hold in dirt, so make sure to clean throughly.
In a large saucepan over medium-high heat, add all ingredients and bring to a boil.
Reduce heat to medium-low and simmer until tomatillos are soft, about 10-15 minutes.
Using an immersion blender, puree until smooth. This sauce can be used immediately or stored in the freezer in small batches to use later.
I love this sauce. I is great just as a fresh salsa with chips or in tomatillo enchiladas. I love making larger batches and storing 2 cups in each ziplock bag to be able to use in the middle of winter. A taste of summer in the dead of winter always makes you feel good.