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Jalapeño Tomatillo Sauce

Serve this spicy sauce over a fiery southwestern dish to really pump up the heat. The jalapeños and tomatillos create a tasty verde sauce, and the spice really sneaks up on you! But even though this dish is hot, there is always room for more, so experiment with chili peppers, hot sauce, or cayenne pepper for an even more powerful punch!
Serves 4

1 teaspoon (5 ml) canola oil
2 cloves garlic, minced
1 medium onion, sliced
7 large tomatillos, diced
2 jalapeños, minced
1⁄2 cup (480 ml) water

1. Heat the oil in a nonstick pan over medium heat. Sauté the garlic, onion, tomatillos, and jalapeños for 5–10 minutes, until softened.
2. Place the mixture into a 4-quart slow cooker. Add the water and stir. Cook on low for 8 hours.

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Jalapeño Tomatillo Sauce is a slow-cooked verde built from tomatillos, garlic, onion, and minced jalapeño, with a heat that sneaks up on you. Eight hours in the slow cooker melts everything into a silky, tangy sauce with real depth. Spoon it over fiery southwestern mains to pump up every plate.

Pro Tips

• Sauté the garlic, onion, tomatillos, and jalapeños before slow cooking — that first sizzle builds a deeper flavor base than dumping everything straight into the pot.
• Husk the tomatillos and rinse off the sticky film under warm water before dicing, so the sauce tastes clean rather than tacky.
• The sauce thickens as it cools; loosen leftovers with a splash of water when reheating.
• For an even more powerful punch, blend in a roasted serrano or a pinch of cayenne at the end of cooking.
• It freezes beautifully — pour it into an ice cube tray and pop out single-serving portions for quick weeknight dinners.

Frequently Asked Questions

How long does Jalapeño Tomatillo Sauce keep?

It keeps 4 to 5 days in the fridge in a sealed jar and freezes well for up to 3 months. The flavor is even better on day two.

Is this sauce very spicy?

The heat sneaks up on you — the jalapeños mellow over the long cook but leave a lasting warmth. Seed the jalapeños fully for a milder sauce, or leave some seeds in for more fire.

Can I make it without a slow cooker?

Yes. After sautéing, add the water, cover the pot, and simmer over low heat for 30 to 40 minutes until the tomatillos collapse into a silky sauce.

What should I serve it with?

It is made for fiery southwestern plates: spoon it over grilled chicken or steak, use it as a taco sauce, or thin it with broth into a green chili stew.

Recipe Card

Stav Kogan

Jalapeño Tomatillo Sauce

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Servings: 4 servings

Ingredients Method

Ingredients

  

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• 1 tsp canola oil
• 2 cloves garlic, minced
• 1 medium onion, sliced
• 7 large tomatillos, diced
• 2 jalapeños, minced

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