Creamy Tomatillo Green Sauce
Prep time
Cook time
Total time
Serves: 6
  • 1 ½ lbs tomatillos, husked and cut in half (about 6-8 tomatillos)
  • 1 poblano pepper
  • 1 - 2 serrano peppers (halved, stem removed, with seeds and ribs scraped out)*
  • ½ large onion, sliced
  • 5 garlic cloves
  • 2 tbs extra virgin olive oil
  • juice of 1 lime
  • 1 cup fresh cilantro leaves
  • 1 tsp cumin
  • ½ tsp salt
  • ⅓ c coconut cream**
  1. PREP THE OVEN: Position the oven rack to the highest or second highest position, so the tray can be a 6” inches or so away from to the coils. Set oven to broil (high). Line a baking sheet with foil and spritz with some olive oil.
  2. PREP THE TRAY: Place tomatillos (cut side down), poblano, serrano (cut side down), onions, and garlic on baking sheet. Place the garlic cloves towards the front corner of the baking sheet so you can watch them and remove easily when needed. Spray the tops with more olive oil (or brush on top).
  3. BROIL TOMATILLOS + PEPPERS: Broil for 7 minutes, then remove garlic (once toasted brown on top) and serranos (once dark blotches have formed on top). Flip over the poblano with tongs and toss the onions around. Rotate the tray for even cooking and broil for another 7 minutes, until poblano has formed broiled blotches on second side and tomatillos have blistered on top. Remove tray from oven and allow tomatillos and onions to cool for a few minutes. Toss out any onions that have become too charred (blackened and dry). Place poblano in a plastic bag and seal for a few minutes. Rub off skin after it has steamed for a few minutes. Remove stem and seeds.
  4. BLEND: Carefully lift up the foil to collect the juices from broiling the tomatillos and pour into the blender. Place all veggies in the blender with lime juice, cilantro, cumin, and salt. Blend until smooth.
  5. SIMMER THE SAUCE: Pour the blender mix into a sauce pot and cover. Bring the mixture to a boil and then turn down to low heat. Simmer for 5-7 minutes. After it has thickened, add the coconut cream or heavy cream and stir to combine.
*can swap for jalapeños

**can substitute for heavy cream if you prefer, just note that it will no longer be vegan-friendly
Recipe by Free Your Fork at