This has become my favorite sauce—for now. Its fresh flavor, vibrant color, and slight heat (which you can control with the amount of jalapeños you add) are the reasons why. And once you discover how easy it is to prepare and how long it keeps in the refrigerator, I don’t doubt it will become a favorite of yours, too.
Recipe information
Yield
makes 2 1/2 cups
Ingredients
Preparation
Puree the Ingredients
Step 1
Combine all the ingredients in a blender and pulse a few times before blending the ingredients into a puree.
Serve or Store
Step 2
Transfer to a serving bowl if using right away, or transfer to an airtight container and refrigerate if storing.
COOKING NOTES
Step 3
INGREDIENTS
Step 4
Fresh versus Canned Tomatillos
Step 5
Resist the urge to purchase canned tomatillos. Because this is a fresh sauce made with raw ingredients, a canned ingredient will mute the color of the sauce and will not taste fresh.
Step 6
In a bind, it is preferable to use unripe green tomatoes and substitute white vinegar for the water.
Step 7
Cilantro
Step 8
Since the sauce is going to be pureed, it’s okay to include the tender stems of the herb when measuring it out. Just make sure to lightly pack the cilantro in the measuring cup to ensure you are using a sufficient amount of the herb.
Step 9
TECHNIQUES
Step 10
Cleaning Tomatillos
Step 11
Tomatillos come wrapped in a papery husk that usually comes off easily. If you find one that is difficult to remove, just soak it under water for a few minutes and it should come right off.
Step 12
You will also find that tomatillos have a sticky skin. A quick rinse under cold water will remove the stickiness.
Step 13
ADVANCE PREPARATION
Step 14
The sauce can be made in advance and kept in the refrigerator for up to 1 week.
