I made this dressing over the summer but never posted it because it wasn't quite right. Something was off but then my best friend brought me some tomatillos from her garden and I decided to try it again. I'm not sure what I did different but this is it! It's such a fantastic salad dressing. I served it with fish tacos and it was perfect. You will seriously love this dressing and the great part is, tomatillos are available year round so you can make it anytime!Creamy Tomatillo Dressing
8-10 tomatillos (peeled and scrubbed well)
1/2 jalapeno
5 limes (juiced)
1 avocado
1/2C sour cream
1 clove garlic (minced)
2t salt
freshly ground black pepper
*reserved cooking water
Bring a medium pot of salted water to a boil and boil the tomatillos for 10 minutes (till very soft). Meanwhile, in a blender, combine the jalapeno, lime juice, avocado, sour cream, garlic and salt and pepper. Add the soft tomatillos and blend well.
*Reserve some cooking water and add to the dressing, if needed, to thin it out.
Chill and serve. This dressing makes quite a lot and will freeze nicely for up to 2 months.
Bet this was killer on those tacos!!
ReplyDeleteI never used tomatillos but this dressing looks very tasty! Goes to the must list :)
ReplyDeleteIt sounds rich and delicious! Tomatillo dressing is one of my favorites.
ReplyDeleteI make a similar dressing too though mine has some different ingredients (I'd like to try it with avocado, good call on your part). My 'secret' for using tomatillos in a dressing is that I roast the jalepeno and the tomatillos in the oven at 400 degrees for about 20 minutes. I cut the jalepeno in half and quarter 3 tomatillos. Once cooked, I squish most of the seeds out so that I'm mostly just putting the rind in my dressing with few seeds. It makes a big difference in the flavor and texture NOT to have those annoying seeds.
ReplyDeleteI love to dip pretzels in dressing from Cafe Rio. Now I can make it at home!
ReplyDelete