Dinner
Green Tomatillo Sauce
A bright, herbaceous green tomatillo sauce with gentle jalapeño heat and warm notes of cinnamon, cloves, and nutmeg. Serve it with chicken, tacos, enchiladas, rice bowls, or roasted vegetables.
What you’ll need
Ingredients
- 1 can tomatillos, drained
- 1 bunch fresh cilantro, rinsed, with thick stems removed
- 1 medium yellow onion, peeled and halved
- 1 jalapeño, halved and seeded
- 5 garlic cloves, peeled
- ½ cup chicken broth
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 2 small dashes ground cinnamon
- Salt and black pepper, to taste
Step by step
Instructions
- 1
Add the chicken broth, tomatillos, cilantro, cinnamon, cloves, and nutmeg to a blender. Set aside without blending.
- 2
Bring a medium pot of water to a boil. Add the onion halves, jalapeño halves, and peeled garlic cloves. Boil for about 10 minutes, or until softened.
- 3
Drain the cooked vegetables and discard the cooking water. Add the onion, jalapeño, and garlic to the blender.
- 4
Pulse until combined but still slightly chunky. Avoid overblending.
- 5
Pour the sauce into a saucepan and simmer over medium-low heat for 15 minutes, stirring occasionally.
- 6
Season with salt and black pepper to taste. Serve warm, or cool before refrigerating.
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