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
- Remove husks from the tomatillos wash and put in the blender.
- Cut the stems off the jalapeños and slice in half. Note: you can remove the seeds if you want less heat.
- Add the other ingredients and puree until smooth.