Everyday Food Blog

at home: creamy tomatillo sauce

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I was smitten with this tomatillo sauce from our Jan/Feb issue from the moment I tasted it in the test kitchen. A casual family make-your-own-taco night was the perfect opportunity to take it for a test-drive at home, and it was the only thing I actually "made" for our spread, which included shredded rotisserie chicken, chopped avocado, salsa, sour cream, grated cheese, tortillas, and so on. The sauce was the star. I had plenty left over, which made its way into salads, on sandwiches, over eggs and as a dip for chicken throughout the week. Here's a gallery of my step-by-step photos.

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Start by removing the tomatillo husks and putting them in a pan with a jalapeño (which I left out because I was cooking for kids).

1 Start by removing the tomatillo husks and putting them in a pan with a jalapeño (which I left out because I was cooking for kids).

It doesn't take long before they're tender--about 7 minutes.

2 It doesn't take long before they're tender--about 7 minutes.

Half a bunch of cilantro, before the stems were removed. The herb adds tons of flavor and a pretty, vibrant green color.

3 Half a bunch of cilantro, before the stems were removed. The herb adds tons of flavor and a pretty, vibrant green color.

I'm in love with this buttermilk from Sky Top Farms—super creamy.

4 I'm in love with this buttermilk from Sky Top Farms—super creamy.

The finished sauce after it comes out of the blender.

5 The finished sauce after it comes out of the blender.

The spread.

6 The spread.

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