Just made this up for brunch tomorrow. It will be served over omelettes filled with sautéed onion, bell pepper, tomato, and feta cheese.
10 tomatillos, husked and washed
1 jalapeno (2 if you like it hot!)
1 small red onion, diced fine
1 tbsp honey
1 tbsp olive oil
1 tbsp sour cream
1 tsp lime or lemon juice
1/4 cup freshcilantro or basil, chopped
Grill (or flame roast on the stove) the tomatillos and jalapeño til they have a light char.
Take half of the tomatillos (by approximate weight) and put them in a blender with the jalapeño (seeded or not depending on preference) and sour cream and lemon juice. Blend til relatively smooth.
Scoop out and medium chop the rest of the tomatillos. Put these along with the finely diced red onion in a small mixing bowl and add the puree. Stir in the olive oil and honey. Add salt and/or pepper if desired. Capers are also an option here.
Refrigerate overnight and stir in the cilantro or basil before using.
This has a surprising citrus tang to it!
Optional: try adding some avocado to the puree to contrast with the jalapeño!
10 tomatillos, husked and washed
1 jalapeno (2 if you like it hot!)
1 small red onion, diced fine
1 tbsp honey
1 tbsp olive oil
1 tbsp sour cream
1 tsp lime or lemon juice
1/4 cup freshcilantro or basil, chopped
Grill (or flame roast on the stove) the tomatillos and jalapeño til they have a light char.
Take half of the tomatillos (by approximate weight) and put them in a blender with the jalapeño (seeded or not depending on preference) and sour cream and lemon juice. Blend til relatively smooth.
Scoop out and medium chop the rest of the tomatillos. Put these along with the finely diced red onion in a small mixing bowl and add the puree. Stir in the olive oil and honey. Add salt and/or pepper if desired. Capers are also an option here.
Refrigerate overnight and stir in the cilantro or basil before using.
This has a surprising citrus tang to it!
Optional: try adding some avocado to the puree to contrast with the jalapeño!
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