I make veggie fajitas or tacos fairly often. And I dream about making them even more than that. It’s just such an easy dish to make vegetarian and not even feel like your eating… vegetarian. But I like to try to spice it up with a different twist, sauce or presentation. Just for variety’s sake.
This was my first experiment with tomatillos, which are (as you can probably guess) little green tomatoes. They are sort of adorable (if tomatoes can be adorable). But unlike their bigger, redder cousins they come with a papery husk on the outside.
But once you remove the husks they are just tiny, baby tomatoes.
Little cuties. So, naturally, I made sauce out of them! (Crowd boos: oh, how cruel you are!)
Needed: 3/4 lb. tomatillos, 1 jalapeno, 1/2 yellow onion, 1/4 cup cream, 2 tablespoons greek yogurt (or sour cream), 1/2 ripe avocado, 1/4 cup cilantro and salt to taste.
Remove the husks from the tomatillos, and remove the seeds from the jalapeno. Blanch these in boiling water for 4-5 minutes then drain and set aside.
Give the onion, avocado and cilantro a rough chop. Now add all the ingredients (except salt) into a food processor and blend until creamy like a sauce. Taste and add salt as you like. Serve over fajitas or tacos… or fancy nachos if you’re that kind of gal.