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Creamy Hatch Buttermilk Sauce
Recipes
Ingredients:
– 3 tomatillos, husked and rinsed
– 1/3 cup white onion, roughly chopped
– 1 large Serrano pepper, seeds removed
– 2 roasted hatch chiles, seeds and stems removed
– 1/3 cup (packed) fresh cilantro, roughly chopped
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons lime juice
– 1/4 cup Real California buttermilk
– 1 tablespoon Real California Crema Mexicana
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Directions:
Cooking time: 8 minutes
Preparation time: 15 minutes
Combine tomatillos and enough water to cover in a small saucepan. Boil for 8 minutes or until tomatillos darken in color. Drain and let cool.
Combine tomatillos, onion, serrano, hatch chiles, cilantro, salt, pepper, lime juice and buttermilk in a blender. Puree until smooth. Transfer to a serving bowl, drizzle with Crema Mexicana and serve.
Sauce can be stored in the freezer in a freezer zip bag for 3 months. Thaw in the refrigerator overnight, transfer to a serving bowl, stir and serve at room temperature.
Enjoyed drizzled in a sandwich, on salads, tacos, over breakfast eggs and with your favorite protein.
Yield: 1 ¾ cups
Recipe and image created by Ericka Sanchez/@nibblesnfeasts for the CMAB
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.