Randy Mayor; Lydia DeGaris-Pursell
3 cups (serving size: 1/4 cup)

This sauce combines tangy tomatillos with roasted chiles. If you are unable to get fresh tomatillos, omit the 1/2 teaspoon salt and use 1 (11-ounce) can tomatillos, rinsed and drained, plus 2 tablespoons lime juice.


How to Make It

Step 1

Discard husks and stems of tomatillos. Cook tomatillos in boiling water 10 minutes or until tender. Drain.

Step 2

Place tomatillos, broth, and remaining ingredients in a blender; process until smooth.

Ratings & Reviews

kitchenwitchCO's Review

August 13, 2012
This is an easy good tasting salsa verde recipe. With a fresh bright taste, much better than store bought. I have made it numerous times, always double the recipe. Use fresh tomatillos, and canned green chilies.

rstarrlemaitre's Review

July 05, 2011
A great all-purpose green chile sauce - the chicken broth gave it an almost velvety creamy texture, and there was great flavor from the tomatillo and cilantro. Equally good over enchiladas as it was as a dip for tortilla chips!

edickman's Review

February 23, 2009
I have been wanting a recipe for a good green salsa and this was it - easy to make and tastes great. I had it with the New Mexican Chile Sauce over the Christmas Chilaquiles which was fantastic