Roasted Tomatillo Sauce
Spicy and delicious Tomatillo Sauce, made with roasted green tomatillos, and easy to find pantry ingredients. You will love the flavor.
This Tomatillo Sauce has delicious smoky flavor from roasted green tomatillo, and easy to find pantry ingredients - cumin, oregano, garlic, and chicken stock. Perfect to make homemade Chicken Enchiladas smothered in Tomatillo Sauce. Make-ahead up-to 1 week. Freeze for 6 months. I recommend make a big batch when tomatillo are in season.
Roasted Tomatillo (Green Tomato) Sauce is Mexican restaurant staple Verde Sauce. Any order of Green Enchiladas, Verde Chimichanga or Burrito will have generous coat of green sauce with delicious flavor of roasted green tomatillo. This is what makes this recipe on blog today. I wanted to give you recipe to make same sauce (with roasted, charred tomatillo flavor) at home. Make sauce once then use with any Mexican-inspired homemade meal. Enchiladas, burrito, drizzled on tacos or verde nachos. I even love to make Chile Quile with this sauce. Really, possibilities are endless.
Roasted Tomatillo Sauce Ingredients:
The main ingredients in Tomatillo Sauce are tomatillo, chile poblano (roasted), garlic, onion, oregano, cumin, lime juice, and chicken stock or chicken bouillon (my special ingredient). I highly recommend making sauce with stock/bouillon for that extra depth of flavor just like sauce you get at restaurants. (for vegetarian option, read ahead)
How to Roast Tomatillo for Sauce:
The signature flavor of this sauce comes from roasting the tomatillo. To make the sauce, I first remove husk of green tomatoes. Whip these with wet tissue. Place in a bowl, coat in olive oil and drizzle some salt and pepper. You can roast tomatillo various ways:
- Grill - To grill (gas or charcoal), transfer tomatillos to a perforated grill pan. If your grill can fit tomatillos directly on grill. That should be fine as well. Roast on high heat until skin of tomatillos has various black spots (nicely charred). Once roasted, transfer to same bowl and set aside.
- Oven Roast/Broil - This method works best when making tomatillos sauce at moment's notice and have no time to switch on grill. Simply transfer seasoned tomatillos on sheet pan. Place oven rack in top most shelf. Preheat oven to boiler setting. Broil tomatillos until nicely roasted.
- Stove Top - Yet another easy way to roast tomatillos for the sauce. Simple place perforated or grill pan on stove top. Roast tomatillos until dark and spotty (nicely charred).
Tip: For more flavor, roast the Poblano pepper as well. After roasting, leave in a bowl covered to loosen the skin. Once cool to handle, scrape off skin and seeds.
That's it! Once tomatillos, and chilies are cooked, a quick round of blender with seasonings and Roasted Tomatillos Sauce is ready. My Vitamix Blender does great job of making sauces. 1 minute on medium to chop everything and 1 minute on high for fine pureed sauce as you can see in pictures.
This recipe can be adapted to make vegetarian sauce by replacing chicken stock with vegetable stock. Rest all ingredients are plant-based. Vegetarian Sauce is good fr meatless Mondays. Also great if you are vegetarian. I recommend trying with Verde Enchilada with spinach, mushroom, and cheese filling.
The best part of this sauce is you can make it up-to a week in advance. (keep refrigerated in air-tight container) Or freeze it up-to 6 months. It is a good sauce to make and freeze in peak season of tomatillos. Make once and enjoy multiple times. Life saver!
In my home, this is the most recurring Roasted Tomatillo Enchilada Sauce. Try it once and I promise you will never buy pre-prepared Tomatillo Sauce again!
Many-more request for homemade Enchiladas! Get cooking and enjoy!
Roasted Tomatillo Sauce
- 1 lbs Tomatillo (husk removed, and rinsed)
- 1 Poblano Pepper
- 6 Garlic (large cloves, unpeeled)
- 1 Yellow Onion (small onion, about a cup when rough chopped)
- 1 tsp Oregano
- 1 tsp Cumin Powder
- 1/2 Bunch Cilantro
- 1/3 Cup Chicken Stock
- 1/2 tsp Salt (adjust to taste)
- 1 tsp Lime (juice)
- 1. Place oven rack on top most setting. Set oven to broiler.
- 2. On a baking sheet spread Tomatillo (husked and rinsed), quartered yellow onion, garlic cloves (unpeeled), and poblano. Broil until skin is charred (about 4-5 minutes). Take out, flip roasted side down, then broil again for another 4-5 minute or until veggies are soft. Once done, take out and leave aside to cool a bit. Additional Notes: See Notes for more ways to Roast Tomatillo
- 3. Transfer roasted tomato, onion, cumin, oregano, 1/2 tsp salt, lime juice, chicken stock into a blender along with sheet pan drippings. Squeeze to extract pulp out of garlic. Add pulp to blender (discard skin). Scrap off skin and seeds of poblano. Add pulp to blender (discard seeds and skin).
- 4. Process in blender until sauce is smooth and pureed. I use Vitamix and let it run for 2 minutes on medium, then 1 minute on high for smooth sauce. Taste and adjust salt and black pepper. Transfer to a container and use with your favorite Mexican meal. Enjoy!
You can also roast tomatillo following ways:
- Grill - To grill (gas or charcoal), transfer tomatillo to a perforated grill pan. If your grill can fit tomatillo directly on grill. That should be fine as well. Roast on high heat until skin of tomatillo has various black spots (nicely charred). Once roasted, transfer to same bowl and set aside.
- Stove Top - Yet another easy way to roast tomatillo for the sauce. Simple place perforated or grill pan on stove top. Roast tomatillo until dark and spotty (nicely charred).
© Chef De Home. Post content including video and photos are copyright protected.