Roasted tomatillo sauce base (Salsa de tomate verde asado) from More Mexican Everyday: Simple, Seasonal, Celebratory (page 69) by Rick Bayless and Deann Groen Bayless

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kbrooks on April 07, 2025

    Totally agree with previous notes. Terrific sauce base I'll make often.

  • averythingcooks on August 19, 2023

    This is a great trick to have on hand when your tomatillos are really starting to take off. I used 2 serranos to good effect and I actually chose to saute the onions a bit as they were the last on the sheet pan and not really softening much as the pan began to burn. I then threw everything else in the pan to simmer a bit and then probably blended it smoother than he suggests but no matter...I am freezing it in convenient portions, waiting to finish it with the broth when needed for lots of uses. I can also see making more batches of this as the season progresses.

  • danlaik on May 23, 2023

    So good! Might make this again immediately. I made this using one Serrano but then ended up adding the second after tasting.

  • crandall57 on September 08, 2021

    Easy to throw together and great flavor. Will add cilantro before using. Didn't have Serrano peppers so I used two jalapeño peppers.

  • TrishaCP on September 17, 2017

    Thanks to Rutabaga for flagging this. I agree it is "spoonable." I made a double batch for future use this winter and am eager to try the enchilada recipe that uses this. I only used one serrano (with seeds) and it was plenty.

  • Rutabaga on September 14, 2017

    This sauce has great flavor; I could practically eat it with a spoon. Although I doubled the recipe, I ended up with only three cups of sauce, which I used to make a large batch of enchiladas. This would be a great sauce to stock in the freezer. For the peppers, I used just two jalapenos, which made for a nice mild sauce.

  • wittwoman on October 22, 2015

    This sauce is phenomenally tasty. We typically make a double batch. Only use half the serrano pepper called for (and possibly remove seeds and ribs), or otherwise it's too hot for us. Excellent with pulled pork enchiladas; with fried/hard boiled eggs, black beans and corn tortillas; as a baked potato topping.

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