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Quick Purple Tomatillo Sauce

Make this for our Crispy Pork-Stuffed Anaheim Chiles.

  • Yield: Makes about 2 cups

Source: Martha Stewart Living, March 2006


  • 10 small purple or green tomatillos, about 10 ounces total, husked and washed
  • 1/2 small onion, coarsely chopped
  • 2 jalapeno chiles, coarsely chopped
  • 6 sprigs fresh cilantro, leaves only
  • 1 1/2 teaspoons coarse salt


  1. Put tomatillos in a medium saucepan; cover with water by 1 inch. Bring to a boil. Reduce to a simmer. Cook 4 minutes. Drain, reserving 1/2 cup cooking liquid.

  2. Process tomatillos, onion, jalapenos, cilantro, salt, and 1/4 cup liquid in a blender until a slightly chunky sauce forms, adding more liquid as needed.

Cook's Notes

Refrigerate in an airtight container up to 3 days.

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