Tomatillo Sauce

Use the sauce as a topping over enchiladas or in quesadillas.


  • 1 pound fresh tomatillos, husks and stems removed, washed
  • 1/4 jalapeno pepper, minced
  • 1/2 teaspoon dried oregano
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon minced garlic
  • 1/2 teaspoon sea salt
  • 2 teaspoons fresh lime juice


Preheat the oven to 400 degrees F.  Lightly spray a baking sheet with canola oil spray.  Arrange the tomatillos on the baking sheet and roast for 10 minutes, or until soft and beginning to caramelize.  Place the tomatoes, jalapenos, oregano, cilantro, garlic, salt, and lime juice in a food processer or blender and puree until smooth.  Set aside.  (Be careful when handling the hot peppers!)


Canyon Ranch Nourish, Scott Uehlein and Canyon Ranch, 2009