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Roasted Tomatillo Dressing
Servings = 6 | Serving size =about 1/4 cup
This recipe can be multiplied by 2, 3.
This recipe makes great keeps well for about 4 days in the fridge.
| 1/2 lb | tomatillos |
| 1/2 small | onion (cut into wedges) |
| 1/4 cup | fresh cilantro |
| 1/2 | lime (juiced) |
| 1/4 tsp | salt |
| 1/4 tsp | ground cumin |
| 1/8 tsp | cayenne pepper |
| fresh ground black pepper (to taste) | |
| 1/4 cup | reduced-fat sour cream |
Preheat the oven to 375°F. Place the tomatillos and onion wedges in a grill pan or a large skillet and place the pan in the oven.
Roast the vegetables for about 20 - 25 minutes. Turn once or twice to let them brown on all sides.
Remove and let cool to warm. Place in a blender or using a stick blender with a medium bowl puree the roasted tomatillos and onions until smooth.
Add the cilantro, lime juice, salt, cumin, cayenne pepper and black pepper and puree until smooth. Chill for at least a half an hour.
Whisk in the reduced-fat sour cream and chill.
Nutrition Facts
Serving size: about 1/4 cup | Servings 6
Calories 48 | Calories from Fat 15
Amount Per Serving (% Daily Value)
Total Fat 3g (3%) | Saturated Fat 1g (4%)
Monounsaturated Fat 0g | Trans Fat 0g
Cholesterol 5 mg (2 %) | Sodium 106 mg (4 %)
Total Carbohydrates 8g (3%) | Sugars 4g
Dietary Fiber 2g (6%) | Protein 1g
Vitamin A 4% | Vitamin C 16 % | Calcium 3% | Iron 2%
Vitamin K 6 mcg | Potassium 201 mg | Magnesium 13 mg
"A perfect summer day is when the sun is shining, the breeze is blowing, the birds are singing, and the lawn mower is broken."
-James Dent, Newspaperman
The refrigerator light goes on...
This is a great summer dressing. It’s light but has a nice zing to it from the tomatillos and the cayenne. If you want to make it a bit spicier, add a little more of the cayenne pepper.
It’s great served simply over some tomatoes and a slice or two of avocado.
