Ingredients

The following ingredients have 1 Servings
  • 2 tsp Olive oil
  • 1 pound(s) Tomatillo(s)
  • 0.5 cup(s), chopped Uncooked onion(s)
  • 2 Tbsp Jalapeño pepper(s) chopped (don’t touch seeds with bare hands)
  • 2.5 tsp Minced garlic
  • 0.75 tsp Table salt
  • 0.5 tsp Ground cumin
  • 2 cup(s) Cilantro leaves (about 1 medium bunch)
  • 0.25 cup(s) Reduced-fat sour cream

Instruction

  • Heat oil in a large nonstick skillet over medium-high heat. Add tomatillos, onion and jalapeno; cover and cook, stirring occasionally, until tomatillos cook down and onion is tender, about 10 minutes.
  • Stir in garlic, salt and cumin; cook, stirring a few times, until fragrant, about 1 minute. Remove from heat and let cool slightly, about 10 minutes.
  • Transfer cooled mixture to a blender; add cilantro and blend until smooth. Add sour cream and blend until combined. Pour into a serving bowl and serve or cover and refrigerate up to 4 days (serve at room temperature).
  • Yields about 2 tablespoons per serving.