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Photo: Ralph Anderson; Styling: Buffy Hargett Photo by: Photo: Ralph Anderson; Styling: Buffy Hargett

Tomatillo Sauce

Make a tangy dip for chips with tomatillos, or Mexican green tomatoes, that are firm with tight-fitting, papery green skins.

Southern Living MAY 2006

  • Yield: Makes about 3 1/2 cups
  • Cook time:20 Minutes
  • Prep time:10 Minutes
  • Chill time:8 Hours


  • 1 1/4 pounds small tomatillos (about 30)
  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 4 teaspoons minced garlic
  • 1 cup water
  • 1 jalapeño pepper, minced
  • 1/2 cup chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 1 teaspoon salt
  • Tortilla chips


1. Remove husks from tomatillos; wash thoroughly.

2. Sauté onion in hot olive oil in a large saucepan over medium-high heat 5 minutes or until softened. Add garlic, and sauté 1 minute. Stir in tomatillos, 1 cup water, and jalapeño; bring to a boil. Reduce heat to medium; cover and simmer, stirring occasionally, 10 to 12 minutes or until tomatillos are softened. Remove from heat; cool slightly.

3. Process tomatillo mixture, cilantro, lime juice, and salt in a food processor or blender until smooth. Cover and chill at least 8 hours. Serve at room temperature with tortilla chips.


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Tomatillo Sauce recipe