Roasted Tomatillo Dressing
Servings
6Serving size
about 1/4 cupThis recipe can be multiplied and keeps well for about 4 days in the fridge.
Ingredients
| 1/2 pound Tomatillos, raw |
| 1/2 small White or yellow onions (cut into wedges) |
| 1/4 cup Coriander (cilantro) leaves, raw |
| 1/4 tsp. Salt |
| 1/4 tsp.. Ground cumin |
| 1/8 tsp. Cayenne pepper |
| 1 to taste Black pepper |
| 1/4 cup Reduced fat sour cream |
Instructions
Roast the vegetables for about 20 - 25 minutes. Turn once or twice to let them brown on all sides.
Remove and let cool to warm. Place in a blender or using a stick blender with a medium bowl puree the roasted tomatillos and onions until smooth.
Add the cilantro, lime juice, salt, cumin, cayenne pepper and black pepper and puree until smooth. Chill for at least a half an hour.
Whisk in the reduced-fat sour cream and chill.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
This is a great summer dressing. It’s light but has a nice zing to it from the tomatillos and the cayenne. If you want to make it a bit spicier, add a little more of the cayenne pepper.
It’s great served simply over some tomatoes and a slice or two of avocado.