Everyone who knows me knows my HUGE dislike for tomatoes.  I am doubtful I will ever come to love a tomato…unless it is in a sauce of some sort with no chunks.  Salsa is, in my opinion, one of the best creations ever (aside from cheesecake).

I made Garlic Marinated Chicken (recipe coming soon!) for dinner and I was in the mood for something a little different (chicken can be so boring).  For some reason, green sauce/salsa seemed to peek my taste buds.  So, off to work I went, and this is the result…this sauce is tangy and a little spicy, and it looks pretty to boot.  It was ridiculously delicious on chicken tacos, and I can’t wait to try it on other dishes, as I am sure it will be beyond amazing (scrambled eggs perhaps?)!  It’s super easy and you can adjust the spiciness to your liking.  It makes a nice amount, and we had plenty leftover, so, it looks like tomorrow scrambled eggs are on the menu…

Sláinte!

Tomatillo Sauce

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This sauce is slightly tangy and has just the right amount of heat and is great in almost any dish.

• CuisineSouth Of The Border

Servings	Prep Time
2 Pints	10 Minutes

Cook Time

15 Minutes

Servings Prep Time 2 Pints 10 Minutes

Cook Time 15 Minutes

Tomatillo Sauce Print Recipe This sauce is slightly tangy and has just the right amount of heat and is great in almost any dish. CuisineSouth Of The Border Servings Prep Time 2 Pints 10 Minutes Cook Time 15 Minutes Servings Prep Time 2 Pints 10 Minutes Cook Time 15 Minutes

Ingredients

• 1 lb tomatillos
• 1/2 onion (rough chopped)
• 2 serrano peppers (seeded)
• 1 Tablespoon salt
• 1 1/2 teaspoons minced garlic
• 1/8 cup lime juice (or to taste)
• 1 Tablespoon Penzey's Broken Leaf Cilantro*

Servings: Pints

Instructions

1. Remove husks from tomatillos and rinse well until no longer sticky. Slice into quarters and place in food processor.
2. Add onion, serrano peppers, salt, garlic, lime juice and cilantro. Puree until smooth.
3. Place sauce in a medium sauce pan and simmer for approximately 15 minutes, stirring occasionally, until slightly thickened. Skim foam off the top while simmering.
4. Let cool, then store in refrigerator in pint-sized jars.

Recipe Notes

Adapted from Food Network: Daisy Martinez

*Normally we will use 1/2 cup fresh cilantro or you can omit.

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