Tomatillo Cream Sauce Recipes

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CREAMY TOMATILLO SAUCE



Creamy Tomatillo Sauce image

This is from Fine Cooking and I would give it a 5 star rating. The aromas are amazing while the tomatillos and other veggies are roasting. I used heavy cream instead of creme fraiche as I did not have any. The addition of heavy cream or crème fraîche qualifies enchiladas made with this sauce as enchiladas suizas (Swiss-style enchiladas).

Provided by CC G

Categories     Very Low Carbs

Time 45m

Yield 3 1/2 cups

Number Of Ingredients 9

1 lb tomatillo, husks and stems removed, rinsed
2 -3 serrano chilies, cored and seeded or 1 canned chipotle pepper, seeded
1/2 white onion, sliced each 1/4 inch thick
3 garlic cloves
2 tablespoons fresh cilantro, chopped
2 tablespoons vegetable oil
3 cups chicken broth
3/4 cup heavy cream or 3/4 cup creme fraiche
3/4 teaspoon salt, more to taste

Steps:

  • Position a rack as close to the broiler as possible and heat the broiler. Arrange the tomatillos, fresh chiles (if using), onion slices, and garlic in a small, shallow baking pan. Broil, turning to ensure even cooking, until the tomatillos are soft and slightly blackened, about 10 minutes. Transfer the broiled ingredients to a blender and add the cilantro (if you're using a canned chipotle, add it now, too). Blend until smooth.
  • Heat the oil in a medium saucepan over medium-high heat. Add the tomatillo mixture and cook, stirring, for 2 to 3 minutes. Add 2 cups of the broth and simmer until the sauce is thick enough to coat the back of a spoon, about 20 minutes. Taste the sauce. It should be a little tart, but it shouldn't make your mouth pucker. If it's too tart, add more broth and simmer until the sauce thickens again. Remove from the heat and whisk in the crème fraîche or heavy cream and the salt. Let cool slightly before making the enchiladas.
  • Make Ahead Tips.
  • The sauce can be made ahead and refrigerated for up to 2 days or frozen for up to a month.

TOMATILLO SAUCE



Tomatillo Sauce image

Provided by Melissa d'Arabian : Food Network

Categories     condiment

Time 45m

Yield 2 cups

Number Of Ingredients 9

1 pound tomatillos, husked and rinsed
3 cloves garlic, unpeeled
1 Anaheim chile, seeded, deveined
1 white onion, quartered
1/2 jalapeno chile, seeded, deveined
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons salt, plus more for sprinkling
1/4 teaspoon freshly ground black pepper, plus more for sprinkling
Juice from 1/2 lime

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the tomatillos, garlic, Anaheim chile, onions and jalapeno on a baking sheet. Toss the vegetables with the oil, salt and pepper. Roast the vegetables until the tomatillos turn a dark-green color and the onions golden brown, about 30 minutes.
  • Let the vegetables cool slightly. Peel the garlic and transfer all the ingredients to a blender. Blend until smooth, about 1 minute. Add the lime juice and sprinkle with more salt and pepper.
  • The tomatillo sauce can be made 1 day ahead, covered and chilled.

CREAMY TOMATILLO AVOCADO SAUCE



Creamy Tomatillo Avocado Sauce image

A mashup of two Mexican staples - salsa verde and guacamole - this fiery green sauce will bring your favorite savory dishes to life.

Provided by Food Network Kitchen

Time 10m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Boil 4 husked and rinsed tomatillos in a pot of water, 5 minutes. Puree 1/2 cup chopped cilantro, 1/2 cup chopped white onion, 1 chopped jalapeno and a splash of the tomatillo cooking water in a blender. Drain the tomatillos, add to the blender and pulse. Add 2 chopped avocados and 1 teaspoon kosher salt and pulse. Season with more salt to taste.

TOMATILLO SAUCE



Tomatillo Sauce image

Make and share this Tomatillo Sauce recipe from Food.com.

Provided by acid.

Categories     Sauces

Time 55m

Yield 2 cups

Number Of Ingredients 8

3/4 lb tomatillo, husks removed
2 jalapenos, stemmed
1 medium white onion, peeled and quartered
4 cloves garlic, peeled
1 tablespoon vegetable oil
1/4 cup cilantro leaf, , leaves and stems, chopped
1 1/2 cups chicken stock (can substitute vegetable stock)
to taste salt and pepper, to taste

Steps:

  • Heat a cast iron skillet over high heat.
  • Grill tomatillos,jalapnos, onion and garlic in skillet, occasionally turning to toast all side, for about 5 minutes.
  • ingredients will blacken in places (this is a good thing).
  • Remove from skillet and put into a blender, add cilantro and puree until smooth.
  • Heat 1 vegetable oil in a deep saucepan over medium heat.
  • Pouyr puree into pan and cook, stirring constantly, until it darkens in color, about 5 minutes.
  • Add chicken stock, season with salt and pepper, and lower heat to medium low.
  • Cook, stirring occasionally, until sauce thickens, about 30 minutes.

CREAMY TOMATILLO SAUCE



Creamy Tomatillo Sauce image

This sauce gets its creamy texture from buttermilk and avocado. You can even bring even more rich tanginess to the mix by swapping low-fat Greek yogurt for the buttermilk. Try it on our Turkey Kebabs.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes 3 1/2 cups

Number Of Ingredients 7

3/4 pound tomatillos, husks removed
1 jalapeno, stem removed
1 medium white or red onion, cut into 1 1/4-inch pieces.
1/2 bunch cilantro, stems removed
1/2 cup buttermilk
1/2 peeled avocado
Coarse salt

Steps:

  • In a small saucepan, combine tomatillos, jalapeno, and enough water to cover ingredients by 1 inch. Bring to a boil over medium-high. Reduce to a rapid simmer and cook until vegetables are tender, 7 minutes. With a slotted spoon, transfer to a blender and add onion. Puree until smooth. Add cilantro, buttermilk, and avocado. Season with coarse salt; puree until smooth.

Nutrition Facts : Calories 26 g, Fat 1 g

TEXAS TOMATILLO AVOCADO SAUCE



Texas Tomatillo Avocado Sauce image

Uniquely delicious. A must-have for any party, luncheon, dinner, or snack! A mean green creamy, delectable sauce! Great for dipping or on your favorite tacos or fajitas.

Provided by LisaAnnEaster

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 4h30m

Yield 8

Number Of Ingredients 9

1 pound tomatillos, husked
4 avocados, halved and pitted
1 (8 ounce) container sour cream
1 jalapeno pepper
2 tablespoons lime juice
4 cloves garlic
3 sprigs fresh cilantro
1 tablespoon red fajita seasoning
1 teaspoon Mediterranean sea salt

Steps:

  • Place tomatillos into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
  • Transfer tomatillos to a blender. Add avocados, sour cream, jalapeno pepper, lime juice, garlic, cilantro, fajita seasoning, and sea salt; blend until smooth.
  • Refrigerate blended sauce until flavors meld, at least 4 hours.

Nutrition Facts : Calories 245.5 calories, Carbohydrate 14.6 g, Cholesterol 12.5 mg, Fat 21.3 g, Fiber 7.9 g, Protein 3.6 g, SaturatedFat 5.9 g, Sodium 295.9 mg, Sugar 3.1 g

TOMATILLO ENCHILADA SAUCE



Tomatillo Enchilada Sauce image

This sauce is an excellent companion in chicken or beef enchiladas. I make a large batch from the huge tomatillo harvest I get, and then freeze it into quart-sized freezer bags to use during the year. There are never any leftovers when enchiladas are made with this sauce!

Provided by drjwall

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 1h35m

Yield 32

Number Of Ingredients 9

6 pounds fresh tomatillos, husks removed
6 small serrano peppers, stems removed
1 ½ large onions, roughly chopped
6 cloves garlic, peeled
4 cups chicken broth
½ cup packed brown sugar
½ bunch fresh cilantro, chopped, or to taste
1 tablespoon salt
1 teaspoon ground cumin

Steps:

  • Put tomatillos and serrano peppers in a large stockpot, cover with water, and bring to a boil. Boil until tomatillos are an army green color, 15 to 20 minutes. Drain.
  • Combine tomatillo-pepper mixture, onions, and garlic in a blender, working in batches if necessary. Puree until smooth.
  • Transfer puree to a large pot. Add chicken broth, brown sugar, cilantro, salt, and cumin; bring to a boil. Cook until reduced and thickened, about 45 minutes.

Nutrition Facts : Calories 46.9 calories, Carbohydrate 9.4 g, Cholesterol 0.8 mg, Fat 1 g, Fiber 1.8 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 366.2 mg, Sugar 7.2 g

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