Turn your tomatillos into versatile Pipian Sauce.
- Cook Time
- Prep Time
- - ServingsServings
- 3 :pounds tomatillos (about 8 medium tomatillos), husked and rinsed
- 1 :small red onion cut in half
- 3 :cloves of garlic, do not remove from the skin
- 1/3 :cup shelled pumpkin seeds (pepitas)
- 1/4 :cup chopped fresh cilantro
- 2 :avocados, pitted
- Juice:of 2 limes
- 1/4 :cup extra virgin olive oil
- 1/2 :teaspoon hot sauce (optional)
- Place the tomatillos, onion halves and garlic in a medium sauté pan. Heat the ingredients over high heat until the vegetables start to toast and blacken. Turn the vegetables to toast on all sides.
- Remove the vegetables as they turn black. Transfer the toasted vegetables to a blender or food processor.
- Toast the pumpkin seeds in the same pan over medium high heat. The seeds will start to pop. Continue toasting until the seeds are light golden brown (about 2 minutes). Transfer the seeds to the blender.
- Add the remaining ingredients to the blender and process until creamy and fairly smooth. Adjust seasoning with salt and pepper.
- Serve the sauce over chicken, fish or grilled vegetables.
The sauce can be made and stored, covered, in the refrigerator for 3 days or frozen for 1 month.
Contributed by:LAURA FRANKEL