Tomatillo Sauce
This Creamy tomatillo sauce will delight your tastebuds and leave you wondering why this was not in your life sooner. Best part it goes with everything.
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.
Equipment
- Blender of Food Processor