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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Just like the Mexican Restaurants around here. I like my green sauce creamy, the tomatillos in this recipe keep the avocado from going brown for a couple days in the fridge. It doesn't usually last that long! Ingredients:
1/2 lb tomatillo, about 5 large ones |
1/2 cup onion, roughly chopped |
2 tablespoons fresh cilantro |
1 teaspoon fresh jalapeno pepper, seeded and roughly chopped |
1/2 teaspoon salt, more to taste |
1/3 cup sour cream |
2 ripe avocados, peeled, seeded and roughly chopped |
Directions:
1. Remove husks and stems from tomatillos. Place whole tomatillos in a sauce pan, cover with water and bring to a boil. Boil 5 minutes or until easily pierced with a fork. Drain the water and allow to cool.
2. Place tomatillos, onion, cilantro, jalapeno, and salt in a food processor or blender. Blend until smooth.
3. Stir in sour cream and avocado and blend again until smooth.
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