This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Check for modified food starch in the sour cream.
"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
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.
Servings: 6 | Serving size: about 1/4 cup
Cooking Time: 45 Minutes
This recipe can be multiplied by 2, 3.
This recipe makes great keeps well for about 4 days in the fridge.
|1/2 small||onion (cut into wedges)|
|1/4 cup||fresh cilantro|
|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.
Serving size: about 1/4 cup
|Calories 48||Calories from Fat 15|
|% Daily Value|
|Total Fat 3g||3%|
|Saturated Fat 1g||4%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 8g||3%|
|Dietary Fiber 2g||6%|
|Vitamin A 4%||Vitamin C 16%|
|Calcium 3%||Iron 2%|
|Vitamin K 6 mcg||Potassium 201 mg|
|Magnesium 13 mg|