Photo of Creamy tomatillo-cilantro sauce by WW

Creamy tomatillo-cilantro sauce

Points® value
Total Time
35 min
15 min
10 min
Pair this fresh, creamy sauce with Mexican favourites like tacos, quesadillas, and enchiladas. Unfamiliar with tomatillos? They look like a small green tomato, have a delicious bright, tart, acidic flavour, and are most frequently used in salsa verde. Don’t be intimidated by them – they are a cinch to prep and use. Their papery husks slip off easily so once their outer husks are peeled and removed you can chop them as needed.


Olive oil

2 tsp(s)


1 pound(s)


½ cup(s)

Jalapeño pepper

2 tbsp(s), chopped (don’t touch seeds with bare hands)

Minced garlic

2½ tsp(s)

Table salt

¾ tsp(s)

Ground cumin

½ tsp(s)


2 cup(s), leaves (about 1 medium bunch)

Reduced-fat sour cream

¼ cup(s)


  1. Heat oil in a large nonstick skillet over medium-high heat. Add tomatillos, onion and jalapeno; cover and cook, stirring occasionally, until tomatillos cook down and onion is tender, about 10 minutes.
  2. Stir in garlic, salt and cumin; cook, stirring a few times, until fragrant, about 1 minute. Remove from heat and let cool slightly, about 10 minutes.
  3. Transfer cooled mixture to a blender; add cilantro and blend until smooth. Add sour cream and blend until combined. Pour into a serving bowl and serve or cover and refrigerate up to 4 days (serve at room temperature).
  4. Yields about 2 tablespoons per serving.


This sauce keeps in the refrigerator for up to four days so save any leftovers to spoon over grilled meats or serve with chips as a snack later in the week.