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Creamy Tomatillo-Cilantro Sauce - WW


Serve this fresh, creamy sauce with Mexican favorites like tacos and quesadillas. Don’t be intimidated by the tomatillos – they are a cinch to prep and use.*

Serves: 12

Points: 1

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Rate this recipe 4.5/5 (12 Votes)


  • 2 tsp olive oil
  • 1 pound(s) tomatillo, *
  • 1/2 cup(s) (chopped) uncooked onion(s)
  • 2 Tbsp jalapeño pepper(s), chopped (don’t touch seeds with bare hands)
  • 2 1/2 tsp minced garlic
  • 3/4 tsp table salt
  • 1/2 tsp ground cumin
  • 2 cup(s) cilantro, leaves (about 1 medium bunch)
  • 1/4 cup(s) reduced-fat sour cream


Servings 12
Adapted from


Step 1

Heat oil in a large nonstick skillet over medium-high heat. Add tomatillos, onion and jalapeno; cover and cook, stirring occasionally, until tomatillos cook down and onion is tender, about 10 minutes.

Stir in garlic, salt and cumin; cook, stirring a few times, until fragrant, about 1 minute. Remove from heat and let cool slightly, about 10 minutes.

Transfer cooled mixture to a blender; add cilantro and blend until smooth. Add sour cream and blend until combined. Pour into a serving bowl and serve or cover and refrigerate up to 4 days (serve at room temperature). Yields about 2 tablespoons per serving.

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