I like to think of Tomatillos Sauces as a gift from God! No, I am not over dramatizing this at all. As I get older I find this tart green fruit is amazing and there are so many ways to use a sauce like this. The key is, making it quick and simple.
Quick Tomatillo Sauce
Alright, before I give it away on just how easy it is to make this Tomatillo Sauce, let’s talk about some ways that you can use this sauce. Many people think of tomatillos is salsa verde, I do too! Not only is it zesty and addictive is so versatile. You can use this dip for the perfect spread on a sandwich and a pop to the every day enchiladas.
I find that the tomatillo doesn’t have to be just relegated to that standard dip, it can be so much more.
Quick Tomatillo Sauce
2016-03-20 14:48:49
Yields 1
Prep Time
15 min
Ingredients
- 1/2 slice white sandwich bread, hearty, cut into 1/2-inch pieces
- 1/4 cup pepitas (pumpkin seeds)
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, sliced thin
- 1 cup canned tomatillos, 15 ounce, rinsed
- 2 tablespoons jarred sliced jalapenos plus 2 teaspoons brine
- 2 tablespoons fresh cilantro leaves
- 1 teaspoon honey
- 1/2 teaspoon salt
Instructions
- In a large skillet on medium heat heat the bread, pepitas and 1 tablespoon of the oil. Allow to cook, stir constantly until the pepitas and the bread get lightly toasted, this will take about 3 minutes.
- Add the garlic and cook, until fragrant.
- Transfer this bread mixture to a food processor or blender and pulse until coarsely chopped, this will take about 5 pulses. Add the tomatillos, jalapenos and their brine, cilantro, honey, salt and the last tablespoon of oil. Pulse until this has a fine chopped consistency to it. Transfer this mixture to a bowl and allow to stand at least 10 minutes.
Notes
- This sauce can be prepared up to 2 days in advance, place in an air tight container and in the refrigerator.
Adapted from America's Test Kitchen
Adapted from America's Test Kitchen
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