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 favorites like tacos, quesadillas, and enchiladas. It 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. Unfamiliar with tomatillos? They look like a small green tomato, have a delicious bright, tart, acidic flavor, 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 as needed.


Olive oil

2 tsp


1 pound(s)

Uncooked onion

½ cup(s), chopped

Jalapeño pepper

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

Jarred minced garlic

2½ tsp

Table salt

¾ tsp

Ground cumin

½ tsp


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.