Wednesday, May 2, 2012

Tomatillo Basil Cream Sauce

From the Blog archive: The Joy of Cooking en Mexico

Tomatillo Basil Cream Sauce
This is an amazing sauce that can be used in various ways. It makes an excellent enchilada sauce or can be smothered over breakfast potatoes and eggs. It can be sauteed with vegetables and shrimp for a mexican fusion seafood dish served over rice.

15 tomatillos, husked and cleaned
2 cloves garlic
1 small spring onion with onion greens
1/4c each fresh basil and fresh cilantro
2t sea salt
2T sour cream

Cook tomatillos in boiling water for 5-7 minutes- just until they turn a lighter shade of green. Be careful to not let them overcook which turns them into a yellowish brown color. Place cooked tomatillos in blender with all other ingredients and puree. Cook over low heat for 5 minutes in small saucepan.

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