This low-sodium tomatillo sauce is packed with bold, zesty flavors that will elevate your meals without the guilt.
Tomatillos, a close relative of the tomato, offer a unique tangy and slightly acidic flavor profile. When roasted, they develop a smoky, caramelized sweetness that's simply irresistible. Paired with the heat of poblano peppers, this sauce strikes the perfect balance of sweet, savory, and spicy.
This recipe is a fantastic way to incorporate fresh, flavorful ingredients into your diet. It's easy to make, requires minimal ingredients, and can be customized to your taste preferences. And with no sodium you can put this sauce on anything. My favorites are enchiladas, burritos and even with my chips and salsa.
Let's get cooking!
Ingredients:
1.5 pounds tomatillos, husked and rinsed
2 poblano peppers
1/4 cup fresh cilantro, chopped
Instructions:
Roast the Vegetables: Preheat your oven to 400°F (200°C). Toss the tomatillos and poblano peppers with a drizzle of olive oil on a baking sheet. Roast for 20-25 minutes, or until the vegetables are softened and slightly charred.
Blend the Sauce: Once the vegetables have cooled slightly, transfer them to a blender or food processor. Add the cilantro. Blend until smooth, adding a splash of water if needed to reach your desired consistency.
Taste and Adjust: Taste the sauce and adjust the flavors as needed. You may want to add more cilantro or add some lime juice for extra brightness.
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