Recipes

Creamy Tomatillo Sauce – Patty’s Favorite Salsa Verde



This tomatillo sauce recipe is similar to your favorite salsa verde, using the same ingredients but emulsifies it with vegetable oil for a creamy consistency. Serve it as a sauce or a salsa!

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Creamy Tomatillo Sauce Recipe Ingredients (Salsa Verde)

2 pounds tomatillos husks peeled, rinsed
3 jalapeno peppers
2-3 serrano peppers or use 6 jalapenos total to tame the heat
1 medium red onion
4-6 garlic cloves
2 tablespoons chopped cilantro
¼ cup white wine vinegar
Juice from 1 lime
1/2 teaspoon cumin
Salt to taste
¼ cup neutral oil like corn oil, avocado oil, or neutral vegetable oil (or more to taste – olive oil is OK to use, if desired, though it has a stronger flavor)

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Includes further notes and discussion, along with suggestions for how you can change it up and make it your own.

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TIMESTAMPS
0:00 Why you need to Make this Sauce
0:29 Roast the Veggies
2:54 Peel the Veg
4:00 Process the Sauce
5:18 Creamy Factor
6:10 Serving Ideas
6:26 Taste
6:40 More Recipes

I hope you like it! Leave comments below, my friends! I’d love to hear how you enjoy it and make it your own way in the comments below. Please share!

#recipevideo #spicyfood #mexicanfood #salsaverde #sauce

13 Comments

  5. Ronald Yeater

    Sup, wow looked like my salsa Verde, even with leaving some skins on.. I use the broiler when can't grill, but never added oil to make creamy, wow👊, thought was going to add. Crema or avocado, never tried either, but wow oil, that's great tip tyvm patty pepper madness lol, tyvm tc 🧉🌶️
    Think going to use in a spaghetti squash casserole, with ribs lol. Oh this sounds great for potato or pasta salad, brain playing ping-pong lol

  6. Rat Lips

    I love it! I'll make it and use it to make my chili verde chicken. Freeze the rest. Thanks for a great video!

  8. Gwennydove

    Same here, made recipe very similar. Instead of roasting I used small oil in bottom of pot and seared veg. Never used oil for creaminess.
    My hubby n I have a garden. Our main focus are peppers and tomatoes. Of course we have herbs, beans, onions and garlic, etc.
    I am thrilled to have found your video. Since this eve I have subbed and am already copying down recipes! Obviously we can quite a bit, and am SO excited to can some of these sauces, like the adobe sauce. Ive never thought to look for that recipe, even though its one of my favorites. I havent made it but its gonna taste GREAT!
    Dont mean to write so much. Its just exciting to find new recipes for our favorite foods AND that I know are going to be delicious. You can just tell. Thanks again 🙂

  11. Ivorybow

    I'm on this! I read once that the reason we love foods with fat in them, is that the fat coats the taste buds and allows them better interface with the food elements and we can taste so much more. That oil makes sense for that reason too. I am a lightweight when it comes of capsaicin. I always open my peppers and scrape out the membranes and seeds, so I can enjoy their flavor without being overwhelmed by their heat. That is what I will do with this recipe. I also substitute poblanos for some of the jalapenos. Thank you!

  13. bill nails

    say guy in your recipe you said to use honey or either sugar in your pickle pepper recipe but in your demonstration you didn't use honey or sugar so when you doing pickle peppers do you need either one one of your subscribers

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