Recipe: 3-Ingredient Roasted Tomatillo Sauce

Recipe: 3-Ingredient Roasted Tomatillo Sauce

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Kelli Foster
Jul 20, 2017
(Image credit: Joe Lingeman)

Add a spoonful of smoky, roasted tomatillo sauce to your plate and dinner instantly becomes a lot more exciting. Blended together with tangy tomatillos, poblano pepper, and a pop of garlic, this everyday sauce hits your tongue with punchy flavor that's just the right balance of sweet and smoky, with a hint of heat.

How to Use This Sauce

One of the first things that seems to come to mind when we think about tomatillo sauce is tacos. It's an obvious pairing, and one that I cannot recommend enough. But don't stop there because this simple sauce is super versatile and deserves a place at the table beyond Taco Tuesday. It has a sweet smokiness that makes it a good match for just about everything you pull off the grill, from chicken and pork, to beef and fish, to tofu and vegetables. Spoon it over dinner or leave it on the side as a dipping sauce.

But the best use for it? Eggs. Fried, scrambled, poached, hard-boiled — no matter how you take your eggs, this sauce, with its earthy, smoky richness, is a must-try pairing.

3-Ingredient Roasted Tomatillo Sauce

Makes about 3/4 cup

8 ounces tomatillos (about 3 medium), husks removed and washed
1/2 medium poblano pepper, seeds removed
2 cloves garlic
2 tablespoons olive oil
1/2 teaspoon kosher salt

Arrange a rack about 4 inches below the broiling unit, and set the oven to broil. Place the tomatillos, pepper, and garlic on a rimmed baking sheet, drizzle with the oil, and toss to combine. Spread into a single layer. Broil until the tomatillos start to soften and are blackened in spots, flipping halfway through, about 8 minutes total. Cool completely.

Transfer the tomatillos, pepper, garlic, and salt to the bowl of a food processor fitted with the blade attachment or a blender and add the salt. Blend until the tomatillos are puréed and the sauce is well-combined, about 30 seconds.

Recipe Notes

  • Storage: Leftover sauce can be stored in a covered container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
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