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“Just like the Mexican Restaurants around here. I like my green sauce creamy, the tomatillos in this recipe keep the avocado from going brown for a couple days in the fridge. It doesn't usually last that long!”
READY IN:
15mins
SERVES:
12
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

  • 12 lb tomatillo, about 5 large ones
  • 12 cup onion, roughly chopped
  • 2 tablespoons fresh cilantro
  • 1 teaspoon fresh jalapeno pepper, seeded and roughly chopped
  • 12 teaspoon salt, more to taste
  • 13 cup sour cream
  • 2 ripe avocados, peeled, seeded and roughly chopped

Directions

  1. Remove husks and stems from tomatillos. Place whole tomatillos in a sauce pan, cover with water and bring to a boil. Boil 5 minutes or until easily pierced with a fork. Drain the water and allow to cool.
  2. Place tomatillos, onion, cilantro, jalapeno, and salt in a food processor or blender. Blend until smooth.
  3. Stir in sour cream and avocado and blend again until smooth.

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