Description
A smooth and creamy tomatillo salsa with a tangy, slightly spicy flavor, made with roasted tomatillos, jalapeños, and a rich blend of sour cream and mayonnaise—perfect as a dip or topping.
Ingredients
- 500 g tomatillos, husked and rinsed
- 1 to 2 jalapeño peppers
- 2 cloves garlic
- 1/4 cup fresh cilantro leaves
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon fresh lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 200°C (400°F).
- Place tomatillos and jalapeños on a baking sheet and roast for 15 to 20 minutes until softened and slightly charred.
- Allow them to cool slightly, then transfer to a blender.
- Add garlic, cilantro, lime juice, salt, and black pepper to the blender and blend until smooth.
- Add sour cream and mayonnaise, then blend again until creamy and fully combined.
- Taste and adjust seasoning if needed.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
- Roasting the tomatillos enhances flavor and reduces tartness.
- Adjust spice level by varying the number of jalapeños or removing seeds.
- Use serrano peppers for extra heat.
- Substitute mayonnaise with Greek yogurt for a lighter version.
- Add avocado for extra creaminess.
- Store in an airtight container in the refrigerator for up to 4 days.
- Stir before serving if separation occurs.
- For dairy-free option, use plant-based alternatives or avocado.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 60
- Sugar: 1g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 5mg
