Primarily, I use this zesty cream to top my Simple Fish Tacos, but it can be utilized with other dishes. It can be used as a chip dip for you next get together, or to add some zest to your morning eggs and bacon.
Side Note: Tomatillos are usually very sticky, so make to sure to wash these little green tomatoes thoroughly, as well as all produce used in this recipe.
Serving Size- 2 tbsp
Recipe Yields about 2 1/2 cups
|8 oz. tomatillos|
|1 medium avocado|
|1/2 large white onion|
|2 cloves garlic|
|cilantro, about a handful|
|1 large lime|
|1 serrano pepper|
|1/8 cup heavy cream|
|1 tbsp Kosher salt|
|1 tsp pepper|
|1 tbsp vegetable oil to grill|
|** Prep prior to cooking entrée or side|
Remove stems of tomatillos with paring knife.
Thoroughly wash all produce. Remove stems of tomatillos with paring knife. Then cut each one in half.
Peel and half the onion, garlic cloves, and lime.
Slice avocado in half and remove core.
Slice the top of the pepper and discard of all seeds.
Heat oil at medium heat in a cast-iron skillet (non-stick pan is also fine)
Place tomatillos on skillet, with the meatiest side facing down on skillet. Repeat with avocado, onion, Serrano pepper and garlic.
Let grill for 5-7 minutes.
Remove from heat and place in blender. Add in remaining ingredients. Pulse until sauce is at desirable consistency.
Pour in squeezable container and store in refrigerator until ready to serve.