Tomatillo Sauce

  • Yield: 4 servings


12small tomatillos
1-- white onion, chopped
1tablespoon olive oil
1/4cup fresh cilantro, chopped
1/2teaspoon ground coriander
1/2teaspoon ground cumin
2-- garlic cloves, minced
2tablespoons water
-- Salt and pepper to taste


  1. Remove the husks from the tomatillos and chop coarsely.  Saute the onion in the olive oil in a large saucepan over medium heat until soft but not brown.  Add the tomatillos, cilantro, coriander, cumin, garlic and water.  Cook for 7 to 10 minutes or until tender.  Process in a blender until smooth.  Season with salt and pepper. Serve with Southwestern Breakfast.

Recipe reprinted with permission from the Historical League of Tempe’s Tastes & Treasures(the Historical League, Inc., Tempe, Arizona, 2007).