Tomatillo Chipotle Sauce

The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked (especially roasted) and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!

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25 large tomatillos (2 lbs)
1 head garlic, unpeeled
1 medium onion, chopped
3 Tbsp olive oil
1 cup cilantro, packed
juice of 1 lime
1 tsp salt
4 canned chipotle peppers or 4-6 dried
2 tsp adobo sauce


If using dried chipotles, soak peppers in 1 cup hot water for 30 minutes or until soft. Remove stems.

Husk and wash tomatillos. Cook in skillet over medium-high heat for 25 minutes, stirring, till soft and black all over. Roast garlic till soft, and peel. Saute onion in 1 Tbsp oil till soft. Puree tomatillos, garlic, onion, and the rest of the ingredients, except juice, until smooth. Add water if necessary. Add lime juice and process briefly. Check seasoning, and add sugar and lime juice if it’s too hot.

Serve warm, room temperature, or cold with chips.