Salsa de Tomatillo con Crema

From our favorite chef, Zarela Martinez.  Visit Zarela's web site  Zarela suggests using this sauce with grilled or poached fish, especially salmon, or pan-fried chicken cutlets.
Recipe By: Zarela Martinez
  • PrepN/A |
  • TotalN/A |
  • ServesAbout 3 - 3 l/2 cups.


    • 1/4 cup vegetable oil
    • 1 each commercial corn tortilla
    • 1 small onion, chopped
    • 2 garlic cloves, chopped
    • 2 fresh serrano or jalapeno chiles, stems and tops removed (more can be used to taste)
    • 1 teaspoon granulated sugar
    • 2 tablespoons unsalted butter
    • 1 cup heavy cream
    • Salt to taste
    • 1 pound fresh tomatillos, husks removed (about 12 large), or one l5-ounce can tomatillos, drained
    • 1 cup cilantro leaves (l large bunch cilantro, leaves stripped)


Place fresh tomatillos in a medium saucepan and add water to cover (about 3 cups). Bring to a boil and cook uncovered on high heat until tomatillos have changed color, about 5 minutes. Drain, reserving l/2 cup of the cooking liquid. If using canned tomatillos, omit this step.

In small heavy skillet, heat the oil until almost sizzling and fry the tortilla until crisp and golden. Drain it on paper towels and when cool enough to handle, break into pieces.

Place the cooked tomatillos with the reserved liquid in container of blender. (If using canned tomatillos, no extra liquid is necessary.) Add the chopped onion, garlic, chiles, cilantro, broken tortilla pieces, and sugar. Process for about l minute, or until smoothly pureed.

In a medium saucepan, heat the butter over high heat until hot and bubbling. Add the tomatillo mixture and heavy cream. Season with salt to taste. Bring to a boil over high heat; reduce heat to low and simmer for 5 minutes or until somewhat thickened.

 Can be kept up to a week tightly covered in refrigerator. It may break down and look curdled but will smooth out when reheated.

Recipes From - The Gourmet Food And Cooking Resource