Creamy tomatillo-cilantro sauce
1
Points® value
Total Time
35 min
Prep
15 min
Cook
10 min
Serves
12
Difficulty
Easy
Pair this fresh, creamy sauce with Mexican favorites like tacos, quesadillas, and enchiladas. It keeps in the refrigerator for up to four days so save any leftovers to spoon over grilled meats or serve with chips as a snack later in the week. Unfamiliar with tomatillos? They look like a small green tomato, have a delicious bright, tart, acidic flavor, and are most frequently used in salsa verde. Don’t be intimidated by them – they are a cinch to prep and use. Their papery husks slip off easily so once their outer husks are peeled and removed you can chop them as as needed.
Ingredients
Olive oil
2 tsp
Tomatillo
1 pound(s)
Uncooked onion
½ cup(s), chopped
Jalapeño pepper
2 Tbsp, chopped (don’t touch seeds with bare hands)
Jarred minced garlic
2½ tsp
Table salt
¾ tsp
Ground cumin
½ tsp
Cilantro
2 cup(s), leaves (about 1 medium bunch)
Reduced fat sour cream
¼ cup(s)