Tomatillo White Chocolate Sauce

This is a key recipe for the Texas Bandera Smoked Quail Egg Roll, when mixed with the Manchurian Tomatillo-Hoisin Sauce. Can also be use as a topper to Wild Game Chili recipe.


  • Yield: 3 cups
  • ½ cup chicken stock
  • 1 tablespoon garlic, minced
  • 1 tablespoon red onion, diced
  • 2 cups tomatillos, husks removed and quartered
  • 1 jalapeño, chopped
  • ¼ cup almonds
  • 2 tablespoons sesame seeds
  • 2 limes, juice and zest
  • 2/3 cup white chocolate chips
  • ½ tablespoon cornstarch
  • 1 tablespoon water
  • 1-1/2 bunches cilantro, leaves only
  • ½ tablespoon salt and pepper blend


Separately toast almonds and sesame seeds in a dry skillet until lightly browned.

Purée stock, garlic, onion, tomatillos, jalapeño, almonds, sesames, lime juice, and zest in a food processor.

Transfer to a sauce pot, bring to a simmer over medium heat and incorporate chocolate, stirring until smooth.

Combine cornstarch and water until smooth and stir into sauce. Bring to a boil and remove from heat.

Purée cilantro in blender with ½ the hot sauce. Careful now!

Return to pot and mix together.

Adjust seasoning with salt and pepper blend.