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Quick Tomatillo Sauce


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  • 1/2 slice hearty white sandwich bread, cut into 1/2-inch pieces
  • 1/4 cup pepitas
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, sliced thin
  • 1 cup canned tomatillos, rinsed
  • 2 tablespoons jarred sliced jalapeños plus 2 teaspoons brine
  • 2 tablespoons fresh cilantro leaves
  • 1 teaspoon honey
  • 1/2 teaspoon salt



Step 1

Heat bread, pepitas, and 1 tablespoon oil in 12-inch skillet over medium heat; cook, stirring constantly, until pepitas and bread are lightly toasted, 2 1/2 to 3 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Transfer bread mixture to food processor and pulse until coarsely chopped, about 5 pulses. Add tomatillos, jalapeños and brine, cilantro, honey, salt, and remaining 1 tablespoon oil to processor. Pulse until finely chopped, 5 to 8 pulses. Transfer to bowl and let stand, at least 10 minutes. (Sauce can be prepared up to 2 days in advance and refrigerated in airtight container.)

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