Saturday, September 29, 2012

Tomatillo Sauce

I have never cooked with tomatillos, but after watching Melissa d'Arabian on her Food Network show Ten Dollar Dinners, I need to check them out. I love roasted veggies and she roasted the tomatillos.

Tomatillos are also called "tomate verde" in Mexico (which means green tomato) and are considered a staple in Mexican cooking. Tomatillo is a member of the nightshade family, related to tomatoes.The fruit of the tomatillo is green and about the size of a large cherry tomato. The inside is white and meatier than a tomato. They grow to maturity inside of a husk. They can range in size from about an inch in diameter to the size of apricots. They are covered by a papery husk which may range from the pale green color of the fruit itself to a light grocery-bag brown. The husks are inedible and should be removed before use.

Melissa d'Arabian from the Food Network
Has a new cookbook...order on line at

Tomatillo Sauce from Melissa d'Arabian


  • 1 pound tomatillos, husked and rinsed
  • 3 cloves garlic, unpeeled
  • 1 Anaheim chile, seeded, deveined
  • 1 white onion, quartered
  • 1/2 jalapeno chile, seeded, deveined
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons salt, plus more for sprinkling
  • 1/4 teaspoon freshly ground black pepper, plus more for sprinkling
  • Juice from 1/2 lime


Preheat the oven to 350 degrees F.

Place the tomatillos, garlic, Anaheim chile, onions and jalapeno on a baking sheet. Toss the vegetables with the oil, salt and pepper. Roast the vegetables until the tomatillos turn a dark-green color and the onions golden brown, about 30 minutes.

Let the vegetables cool slightly. Peel the garlic and transfer all the ingredients to a blender. Blend until smooth, about 1 minute. Add the lime juice and sprinkle with more salt and pepper.

The tomatillo sauce can be made 1 day ahead, covered and chilled.

If you have never watched Melissa, check your local listings and watch her show. She has some awesome money saving tips.


  1. OK... reading this I fully intend to make this. Tomatoes are my absolute fav food. Do you think this would taste good as a topping for fish, or is this something that should be put over pasta or meat? I can't get a feel for what it will taste like.
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  2. I decided I'm going to try to grow tomatillos in the garden next year. (Yes, I am already planning next summer's garden!) I like them as a sauce for enchiladas!