• Servings 2-3 cups
  • Prep 10 min
  • Cook 40 min
  • Cuisine
  • Skill Level

New Mexican Green Tomatillo Chile Sauce


  • 1 and 1/2 lbs tomatillos
  • 6 green poblano peppers
  • 4 jalapeno peppers
  • 2 Serrano peppers
  • juice of 1 lime
  • 1 tsp ground cumin
  • 2 tsp kosher salt

This sauce is perfect for spreading over enchiladas  tacos or for a dip with tortilla chips.

  • Peel and wash the tomatillos and boil until soft. About 20 minutes.
  • While the tomatillos are cooking, roast the fresh peppers in the oven for about 15 minutes.
  • Place in a bag or wrap in foil to steam for about 15 minutes, then remove the skin and the inner seeds and discard.
  • Set the peppers aside.
  • When the tomatillos are done, drain and place in a food processor along with the garlic.
  • Add the cooked peppers, lime juice, cumin and salt.
  • Blend briefly to give a chunky consistency.
  • Taste for seasoning and add more salt and cumin if desired.

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