Nutritional Info

Nutrition Facts

Serving Size 1 (47g)

Calories 124
Calories from Fat 118 (96%)
Amount Per Serving %DIV
Total Fat 13.2g 20%
Saturated Fat 1.9g 10%
Monounsaturated Fat 9.9g
Polyunsaturated Fat 1.4g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 59.8mg 3%
Potassium 60.7mg 1%
Total Carbohydrate 0.7g 0%
Dietary Fiber 0.2g 1%
Sugars 0.2g
Protein 0.6g 1%

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Recipe Description
This delicious tomatillo sauce isn't green, due to the addition of ancho peppers.  It happens to be the best tomatillo sauce I have ever tasted.  Use it for enchiladas or other cooked dishes, or serve chilled as a table sauce.
Prep time
10 min
Cook time
20 min
Ready In
30 min


Serves Tool

Serves To:USMetric
1 Pinch(pn)  salt, to taste
1 Cup(c)  fresh cilantro, chopped
1/2 Cup(c)  chicken stock
1 Tablespoon(T)  fresh lemon juice
2   guajillo chiles, stemmed and seeded
2   ancho chiles, stemmed and seeded
6   tomatillos, husked and quartered
1 Clove(clv)  garlic, minced
1   serrano chile, stemmed and minced
1/2   onion, thinly sliced
4 Tablespoon(T)  olive oil


In a medium sized skillet, heat 2 tablespoons of the olive oil over medium heat.  Add the onion and cook, stirring, for about 6 minutes, or until light brown.  Add the serrano, garlic, tomatillos, anchos, guajillos, lemon juice and chicken stock.  Reduce the heat to low and simmer for 5 to 7 minutes, or until the chiles are soft.  Transfer the contents of the skillet to a blender, add the cilantro, and puree until smooth.  Strain through a sieve into a bowl and season to taste with salt.  In another medium sized skillet over high heat, heat the remaining 2 tablespoons olive oil and carefully pour in the strained sauce.  Cook for 1 to 2 minutes, or until it comes to a boil.  Use immediately as a sauce for cooked dishes, or chill and serve as a table sauce.  It will keep, tightly capped, in the refrigerator for up to 1 week.

Additional notes

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Ancho Tomatillo Sauce
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