Creamy Roasted Tomatillo Dressing
Author: 
Recipe type: Dressing
 
Ingredients
  • 6 tomatillos, rinsed and halved
  • 1 jalapeno, halved
  • 1 medium onion, quartered
  • 2 Tbsp Driftless Sunflower Oil (or olive oil)
  • Salt and freshly ground black pepper
  • ½ teaspoon ground cumin
  • 1 cup Mexican crema (sour cream works too)
  • 2 tablespoons fresh lime juice
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Place the tomatillos, jalapeno, and onion on a baking sheet.
  3. Drizzle with oil and sprinkle with a pinch of salt and a grind of black pepper.
  4. Place in the oven and roast until the vegetables begin to brown and slightly blacken, 25 to 30 minutes.
  5. Remove all contents from the baking sheet to a food processor and allow to cool slightly before blending.
  6. Add the cumin, crema, lime juice, and season with salt and pepper, to taste. Puree until smooth. Refrigerate at least 1 hour before serving.
  7. Immediately before serving, toss the dressing with your salad mix, some sungold tomatoes and maybe a chopped up sweet pepper or two. (Or try drizzled on roasted potatoes or on a burrito or over a grilled flank steak...).

 

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