Sauce of the summer: Fresh Tomatillo

This blender concoction takes only a few minutes and tastes delicious. With two productive tomatillo plants this summer Rob and I ate a lot of it. Of course it’s right at home atop tacos –  tempeh, cauliflower, mushroom, it made the rounds this summer. However it is good for so much more. Want to gussy up a simple bowl of brown rice and roasted sweet potato? This sauce is your ticket. It also serves as a great base for a warm fall stew, and loves eggs. The beauty is in it’s simplicity. 5 ingredients, a blender and boom! I put away a few jars in the freezer to brighten up the winter.

  • Tomatillos 1 pound
  • 2-3 jalapeños
  • Juice of 1 lime
  • Salt 1 teaspoon or more to taste
  • Vegetable Oil  1 teaspoon
  1. Remove husks from the tomatillos wash and put in the blender.
  2. Cut the stems off the jalapeños and slice in half. Note: you can remove the seeds if you want less heat.
  3. Add the other ingredients and puree until smooth.

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