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Tomatillo Sauce


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  • 12 tomatillos - peeled and halved
  • 1 large red onion - quartered
  • 4 cloves garlic
  • 3/4 cup plus 3 tbsp olive oil
  • Kosher salt and pepper
  • 1 cup fresh spinach leaves
  • 1 tbsp pureed chipotle chile in adobo
  • 1/4 cup lime juice
  • 3 tbsp honey


Servings 1


Step 1

Preheat oven to 375

In a small roasting pan, toss the tomatillos, onion and garlic with 3 tbsp olive oil, and season. Roast in the oven until soft and golden brown, 20-25 minutes.

Meanwhile, bring a medium pot of salted water to boil. Setup an ice bath in a medium bowl. Blanch spinach for 30 seconds, then drain and transfer to ice bath. Drain spinach and squeeze out excess water.

Transfer tomatillos, onion, garlic to a food processor and add chipotle, lime juice, and spinach. Process until smooth. With motor running, slowly add 3/4 cup oil until emulsified. Season with honey and salt/pepper to taste.


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