Creamy tomatillo-cilantro sauce
1 pound(s), *
½ cup(s), chopped
2 Tbsp, chopped (don’t touch seeds with bare hands)
2 cup(s), leaves (about 1 medium bunch)
Reduced-fat sour cream
- Heat oil in a large nonstick skillet over medium-high heat. Add tomatillos, onion and jalapeno; cover and cook, stirring occasionally, until tomatillos cook down and onion is tender, about 10 minutes.
- Stir in garlic, salt and cumin; cook, stirring a few times, until fragrant, about 1 minute. Remove from heat and let cool slightly, about 10 minutes.
- Transfer cooled mixture to a blender; add cilantro and blend until smooth. Add sour cream and blend until combined. Pour into a serving bowl and serve or cover and refrigerate up to 4 days (serve at room temperature). Yields about 2 tablespoons per serving.