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Tomatillo Sauce

With fresh tomatillos, Ancho chili, garlic, and onion, this traditional Mexican sauce can be used to add spicy flavor to a wide variety of meats, seafood, and vegetables.

Tomatillo Sauce


  • 454 g (1 pound) tomatillos, peeled
  • 75 g (½ medium) yellow onion, peeled, chopped
  • 2 cloves garlic, peeled
  • 45 ml (3 Tablespoons) extra virgin olive oil
  • 240 ml (1 cup) water
  • 1 teaspoon dried oregano
  • 1 dried Ancho chili
  • fresh ground black pepper, to taste


  1. Sauté tomatillos, onion, and garlic in olive oil for 5 minutes. Pour in water, cover, and simmer for 10 minutes.
  2. Place tomatillo mixture, oregano, Ancho chile, and pepper into the Vitamix container in the order listed and secure lid.
  3. Start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades.
  4. Blend for 3-4 minutes.

Chef's Notes

Use on a wide variety of meats, seafood, and vegetables.

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