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

Creamy Tomatillo-Cilantro Sauce - WW

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  • Prep Time


  • Total Time


  • Servings



  • 2

    tsp olive oil

  • 1

    pound(s) tomatillo, *

  • ½

    cup(s) (chopped) uncooked onion(s)

  • 2

    Tbsp jalapeño pepper(s), chopped (don’t touch seeds with bare hands)

  • tsp minced garlic

  • ¾

    tsp table salt

  • ½

    tsp ground cumin

  • 2

    cup(s) cilantro, leaves (about 1 medium bunch)

  • ¼

    cup(s) reduced-fat sour cream


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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