Creamy Tomatillo Sauce

This sauce gets its texture from buttermilk and avocado. Add even more creaminess by swapping low-fat Greek yogurt for the buttermilk. Try it on our Turkey Kebabs.

  • Yield: Makes 3 1/2 cups

Source: Everyday Food, January/February 2011

Ingredients

  • 3/4 pound tomatillos, husks removed
  • 1 jalapeno, stem removed
  • 1 medium white or red onion, cut into 1 1/4-inch pieces.
  • 1/2 bunch cilantro, stems removed
  • 1/2 cup buttermilk
  • 1/2 peeled avocado
  • Coarse salt

Directions

  1. In a small saucepan, combine tomatillos, jalapeno, and enough water to cover ingredients by 1 inch. Bring to a boil over medium-high. Reduce to a rapid simmer and cook until vegetables are tender, 7 minutes. With a slotted spoon, transfer to a blender and add onion. Puree until smooth. Add cilantro, buttermilk, and avocado. Season with coarse salt; puree until smooth.

Cook's Notes

To store, refrigerate in an airtight container, up to 3 days.

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