Cooking Index - Cooking Recipes & IdeasRoasted Tomatillo Sauce Recipe - Cooking Index

Roasted Tomatillo Sauce

Courses: Sauces, Vegetarian

Recipe Ingredients

3/4 lb 340g / 11ozTomatillos - husks removed
2   Poblano chiles
  = (or 2 jalapeño peppers)
1   Onion - unpeeled (medium)
3   Garlic cloves
1/2 cup 8g / 0.3ozCilantro leaves - (packed)
3 tablespoons 45mlLime juice
1/2 teaspoon 2.5mlGround cumin
  Salt - to taste
  Unbleached cane sugar - (optional)

Recipe Instructions

On a non-stick cookie sheet, place the tomatillos, poblano chiles, and onion, and place them under the broiler. Broil the vegetables for 3 to 5 minutes per side, turning them as their skins begin to char. The entire process should take around 15 minutes.

After 12 minutes of broiling time, add the cloves of garlic. Remove the cookie sheet from the oven and set aside to cool.

When the tomatillos and poblano chiles are cool to the touch, remove their skins, stems, and seeds, and discard. Remove and discard the onion skin, as well.

Transfer the tomatillos, poblano chiles, onion, and garlic to a food processor or blender, and pulse a few times to roughly chop the vegetables. Add the cilantro, lime juice, and cumin, and continue to pulse to form a chunky puree. Add salt to taste and a little unbleached cane sugar, if desired. Transfer the mixture to an airtight container and store in the refrigerator for up to 1 week.

Serves as a sauce for Mexican and Southwestern style dishes, as a sauce for steamed vegetables and grains, or as a dip with raw veggies or tortilla chips.

This recipe yields 2 cups.

The Vegan Chef at


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.