Gourmet Veggie Mama

Roasted tomatillo sauce with green tomatoes

We got tomatillos in our CSA box last week, and that means it’s enchilada time!


I totally winged it on the sauce, and it came out great. Even more so, since it turned out that what I thought at first glace were lemon cucumbers in the box turned out to be green tomatoes! I saved the bulk of them to fry (of course!), but I threw a few in the sauce for good measure. It really balanced it out well.

I have always been pretty picky about tomatillo sauce, since it has the potential to be too acidic and assertive for my taste, but, with a little tweaking on the seasoning, this really did the trick. I used it as a sauce for a pan of cheese enchiladas, accented with some caramelized onions left over from grilled pizzas, but it would be great as just a salsa to enjoy with chips — take your pick!

Roasted Tomatillo Sauce with Green Tomatoes

1 lb tomatillos
2-3 small green tomatoes, chopped
1/4 cup cilantro
1/2 onion, roughly chopped
1 serrano pepper, sliced
1 clove garlic, sliced
2/3 cup vegetable stock
juice of one lime

Toss the tomatillos with a little olive oil, and roast them in their husks on the grill over medium high heat, using a vegetable grate. When the husks are crispy and a little scorched, they are done. Set aside to cool.

Remove the husks from the cooled tomatillos. Place the tomatillos in a blender with the other ingredients and purée. Adjust lime juice and salt to taste.

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10 Thoughts on “Roasted tomatillo sauce with green tomatoes

  1. Tomatillos are, like pico de gallo, one of those foods I would eat solely to say the name even if I didn’t like the ingredients. I just love the way TOH-ma-TEE–oh rolls of my tongue.

  2. chocohelena on May 30, 2012 at 2:41 pm said:

    This dish looks so nice to eat! I will definitely try to cook this too. Thanks for sharing.

    By the way, if you have time, please like this page or take a look at the recipes too: https://www.facebook.com/pages/Recipes-for-Food/148457685283878


  3. these look simply delicious! Thanks for linking up 🙂

  4. Ashley Barnas on May 31, 2012 at 8:39 am said:

    This looks delicious! I hope I get tomatoes soon.

  5. Pingback: Mushroom and poblano tacos with goat cheese | Gourmet Veggie Mama

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