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+ servings
green salsa in a white bowl

Tomatillo Sauce

This Tomatillo Salsa Verde is the perfect green sauce to serve on your table for a variety of dishes and it's also perfect to make enchiladas & chilaquiles verdes. A true versatile salsa!
Course Appetizers
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 cups
Calories 84kcal
Author Ana Frias


  • 1 tablespoon olive oil
  • ½ cup onion roughly chopped
  • 3 garlic cloves peeled and roughly chopped
  • 1 poblano chile roughly chopped
  • 1 jalapeño chopped
  • 4 cups tomatillos (about 1 ½ lbs) husked, rinsed and quartered
  • 1 ½ cups vegetable stock
  • ½ cup chopped cilantro
  • 1 tsp kosher salt
  • ¾ tsp fresh ground pepper


  • Add 1 tablespoon olive oil to a medium saucepan and heat over medium high heat. Add the ½ cup onion, 3 garlic cloves, poblano, and jalapeño and sauté until lightly browned.
  • Add the 4 cups of tomatillos and chicken stock
  • Cover and simmer until soft. About 10 minutes
  • Remove from heat and let it cool slightly.
  • Add the tomatillo mix (without the liquid*) and cilantro in a blender or food processor. Puree until there are no big chunks.  


You can freeze salsa verde in jars making sure to leave enough headroom in the jar to account for expansion as the salsa freezes. You can also freeze it in ziplock bags.


Serving: 0.5cup | Sodium: 4mg | Sugar: 5g | Fiber: 3g | Calories: 84kcal | Fat: 6g | Protein: 4g | Carbohydrates: 9g