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.
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).
2 It doesn't take long before they're tender--about 7 minutes.
3 Half a bunch of cilantro, before the stems were removed. The herb adds tons of flavor and a pretty, vibrant green color.
4 I'm in love with this buttermilk from Sky Top Farms—super creamy.
5 The finished sauce after it comes out of the blender.
6 The spread.
