Creamy Tomatillo Sauce

  • 3 tablespoons olive oil

  • 2 small white onions

  • 4 cloves garlic

  • 12 tomatillos

  • Optional: 2 jalapeños, or 1 habañero, or one of each

  • 1 teaspoon Seasonello (with rosemary, garlic, sage, and pepper) or your favorite seasoned salt

  • 3 tablespoons vinegar (I use rice vinegar, but cider vinegar, white balsamic, or plain old white vinegar will work)

  • 1 teaspoon sugar

  • 1/4 teaspoon smoked paprika

  • 1/4 cup or more water

  • 1/2 teaspoon Worcestershire sauce

Roughly chop the onions, garlic, and tomatillos. Heat olive oil in a large saucepan and add onions, garlic, and peppers, sautéing until soft. Add tomatillos and seasoned salt, stirring to mix. Add vinegar, sugar, paprika, and 1/4 cup water, bring to a boil, then immediately lower heat and simmer until the tomatillos are soft, about 15 minutes.

Let the sauce cool, and add Worcestershire. Puree in a blender in batches, adding water if you want to make the sauce thinner.


  1. Roast the peppers first to add a smokier flavor.

  2. The first time I made this, I didn't have any peppers, so I added a few dashes of Trader Joe's habañero hot sauce. Yum.

  3. If you're planning on serving the sauce to vegetarians, make sure to use a vegetarian Worcestershire sauce.