Chuy’s Deluxe Tomatillo Sauce Recipe

5/5 - (3 votes)

Chuy’s has been serving us delicious Tex-Mex dishes since 1982. Their tasty, yummy deluxe tomatillo sauce is something so delicate that you’ll go back to them again and again. What if we can make this Chuy’s deluxe tomatillo sauce at home! 

There’s nothing like our copycat Chuy’s deluxe tomatillo sauce. It’s hot with the green chilies, tangy with tomatillos, and rich with chicken stock and fresh cream. Have it with your grilled chicken, tacos, or enchiladas. Let’s dive into your ultimate comfort deluxe tomatillo sauce recipe.

Chuy's Deluxe Tomatillo Sauce Recipe

Chuy’s Green Chili Sauce Ingredients:

Our copycat Chuy’s deluxe tomatillo sauce has the perfect spice and tang. You’ll love how easy my deluxe tomatillo sauce recipe is. I tried to keep the original flavors intact using minimal ingredients.

You can enjoy it with enchiladas, burritos, flautas, grilled meat, and many other Tex-Mex dishes. Let’s know about the ingredients of this oh-so-flavorsome sauce in detail.

Canned Green Chilies:

Canned green chilies are roasted and peeled to add a very mild flavor to any dish. 1 (4 ounces) can of green chilies makes our Chuy’s sauce not only hot and spicy but also sweet and crispy. 

Canned Tomatillos:

Tomatillos are small green citrus fruits that have juicy flesh. These are used to make sauces for tacos, enchiladas, tamales, etc. I used 1 ½ cups of canned tomatillos to add tanginess to the Chuy’s green chile sauce.

Onion:

Onion is used in many sauces for its bittersweet taste. I cut 1 white onion into large chunks and used it in the tomatillo sauce.  

Garlic:

Garlic is a powerful herb that has a spicy, pungent taste. I smashed 4 Garlic cloves and used them in our spicy tomatillo sauce.

Margarine:

Margarine is plant fat used in sauces so the sauce does not get congealed when cooled down. I used 4 tablespoons of margarine in our copycat Chuy’s sauce.

Chicken Stock:

Chicken stock is a thick liquid gained from simmering chicken bones for a long time. I used 1 cup of chicken stock in the recipe.

Cilantro Leaf:

Cilantro leaf has a peppery, pungent, and slightly citrus taste. I used ¼ cup freshly chopped cilantro in the recipe.

Heavy Cream:

Heavy cream acts as a base for our sauce and adds the needed creaminess. I used ½  cup heavy cream in the recipe.

Salt:

Salt suppresses the bitterness of chilies and tomatillos. Use 1 teaspoon or according to taste.

Sugar:

Sugar balances out all the spicy and tangy flavors. 1 teaspoon sugar will be enough for the recipe.

Lemon Juice:

Lemon juice adds a nice citrusy kick to our Chuy’s deluxe tomatillo sauce. 2 tablespoons of fresh lime juice is needed for the recipe.

Black Pepper:

Black pepper gives our sauce a robust, spicy flavor. Do not use more than ½ teaspoon as black pepper is strong in flavor. 

How To Make A Tomatillo Sauce?

Our Chuy’s deluxe tomatillo sauce has a nice greenish color with a burst of flavors on your tongue. It is so easy to make that you can not mess it up. You can enjoy it with many of your favorite restaurant dishes. 

But first, you have to make it, right? Here i will describe the spicy Chuy’s sauce recipe in 3 simple steps. Tag along and thank me later!

Directions:

Step 1:

Roughly chop cilantro, onion, garlic and put them in a blender. Also, add green chilies and tomatillos with them. Blend them into a puree. 

Step 2:

Heat margarine in a large pan on low flame. Put the blended puree into margarine. Saute for 10 minutes.

Step 3:

Next, add chicken stock, heavy cream, and all the spices. Boil for 5 minutes or until the sauce thickens. Lastly, add the lemon juice and sugar. Taste the sauce, add salt and pepper if needed.

Chuy's Deluxe Tomatillo Sauce Recipe

Chuy’s Deluxe Tomatillo Sauce Recipe

Spicy, tangy, yet creamy, our copycat Chuy’s deluxe tomatillo sauce perfectly complements any of your favorite Tex-Mex dishes. Also, it’s super easy to make.
Print Recipe Pin Recipe
CourseSauce
CuisineTex-Mex
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings7 people
Calories56kcal
AuthorNaomi Rogers

Ingredients

  • 4 Ounce Canned Green chillies
  • 1 ½ Cup Canned Tomatillos
  • 1 White onion
  • 4 Garlic cloves
  • 4 Tablespoons Margarine
  • 2 Tablespoon Lemon juice
  • 1 Cup Chicken stock
  • ¼ Cup Cilantro leaf
  • ½  Cup Heavy cream
  • ½  Teaspoon Black pepper
  • 1 Teaspoon Sugar
  • 1 Teaspoon Salt

Instructions

  • Heat margarine in a large pan on low flame.
  • Blend tomatillos, green chillies, cilantro, onion, garlic in a blender.
  • Add the blended puree in the margarine. Saute for 10 minutes.
  • Next add chicken stock, cream, and all the spices. Boil until the sauce thickens.
  • Lastly, Add the lemon juice. Check the salt and pepper and adjust if needed.

Notes

Use it with your regular enchilada recipes. Spread it over wet or green burritos, and chimichangas. Enjoy it as a salsa with tortilla chips.
Dip your flautas, grilled shrimp, or chicken into it. It is awesome with anything and everything.
Wondering if the tomatillo sauce can be stored? You can refrigerate it in an airtight container for 3-5 days. Just warm it in the oven and serve.
You can also freeze it and use it for several months.
You can also use fresh green chilies and tomatillos instead of the canned ones. Remove the seeds of green chilies if you want it less spicy.
Keep the flame low throughout the whole cooking process. Keep stop stirring because the sauce may easily stick to the pan and get burnt.
If you like the sauce chunky, then divide the tomatillos and green chilies into half-half quantities. Blend half and put the other half intact in the sauce.
Love your tomatillo sauce garlicky? Add more garlic if you love the taste of garlic.

Nutrition

Calories: 56kcal

Last Words:

In the mood for something spicy, tangy, or yummy? Make this heart-warming, mouth-watering. Chuy’s deluxe tomatillo sauce. The flavors are so delicate that I don’t have enough words to describe them. It’s better if you make the recipe yourself. 

The ingredient list is simple and most of the ingredients are already present in your pantry. So it won’t cost you much. Trust me, once you make it, you’ll make it again and again. Best of luck!

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