This Sunday I returned home from the farmer's market with a warm bag of just-roasted-tomatillos. Fire-roasted by Red's Roasters, they were ready to be turned into whatever I envisioned.
I had made tomatillo salsa. I had made salsa verde.
But I wanted to see what else this unique vegetable could do.
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So I did my very favorite thing to do in the kitchen. I experimented. Sometimes, this doesn't turn out so well. I may end up with sauces that break, or dressings that still need some finessing. However, this experiment was a success on the first round.
Even my husband (who does not claim to be a foodie) tried some on chicken and asked with curiosity "What is that? It's really good." Success!
Try this as a sauce over grilled veggies and meats, as a topping to a portobello mushroom burger, as a dip with chips, or as a pasta sauce. Comment and let me know your own recipe you create using this sauce!
A tomatillo recipe that isn't a salsa! This tomatillo cream sauce can step in to act as a dip for chips, a sauce to drizzle over roasted vegetables or meats, a flavorful boost for white rice, or it can stand on it's own as a Southwestern pasta sauce.
Welcome! I'm Amanda and I'm so glad you're joining me here. Have a look around at some of my hosting tips and favorite recipes.
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