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This creamy tomatillo sauce will delight your tastebuds and leave you wondering why this was not in your life sooner. Honestly, this goes on all Mexican dishes like our chicken enchiladas, Sour Cream Chicken Enchiladas to breakfast foods like poached eggs on toast. Your life will be forever changed after this recipe. Ours most certainly was after we tried our close friend’s version of this.
Ingredients
- 1 Small can (7oz) Salsa Verde – Herdez is my favorite brand
- 6 tomatillos (or if using smaller ones to equal 6 average sized ones)
- 2 regular sized avocados
- handful of cilantro stems and all
- Juice from 2 limes
- heavy pinch of salt
- 1 brick (8oz) of cream cheese
- 1/3- 1/2 cup sour cream
Directions
Remove the husk of the tomatillos and place them in a baking dish with a little bit of water in the bottom of the pan.
Broil at 500 for about 15-20 mins until the top is brown and starts to sink in slightly. Remove from the oven and let them rest until cool to the touch.
Next place everything in a blender or food processor. I can not say enough positive things about my Vitamix. They are pricey but feel they are totally worth their price tag.
After blending, store your Tomatillo Sauce in an airtight container in the fridge up to 2 weeks. I like to keep mine in a mason jar.
When serving it after it has been in the fridge I would suggest heating it up in a separate container slightly for it to drizzle easier as it tends to thicken up when cold. Not the worst thing in the world to get a heaping scoop on top of your dish but for more eye pleasing look, drizzling looks best.
Tomatillo Sauce
Equipment
- Blender of Food Processor
Ingredients
- 1 7 oz can Salsa Verde Herdez is prefered
- 6 tomatillos (or if using smaller ones to equal 6 average sized ones)
- 2 regular sized avacados
- 1 handful of cilantro stems and all
- 2 limes juice only
- 1 pinch salt
- 1 8 oz cream cheese
- ⅓-½ cup sour cream
Instructions
- Remove the husk of the tomatillos and place them in a baking dish with a little bit of water in the bottom of the pan.
- Broil at 500 for about 15-20 mins until the top is brown and starts to sink in slightly. Remove from the oven and let them rest until cool to the touch.
- Next place everything in a blender or food processor. I can not say enough positive things about my Vitamix. They are pricey but feel they are totally worth their price tag.
- After blending, store your Tomatillo Sauce in an airtight container in the fridge up to 2 weeks. I like to keep mine in a mason jar.
- When serving it after it has been in the fridge I would suggest heating it up in a separate container slightly for it to drizzle easier as it tends to thicken up when cold. Not the worst thing in the world to get a heaping scoop on top of your dish but for more eye pleasing look, drizzling looks best.
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