Are you feeling the fall vibes yet? I woke up this morning to a very chilly house. It made me want to jump right into my workout to generate some body heat and sweat. Oh how I love that feeling! As I walked by the thermostat, I quickly glanced at it and realized it was 62° in the house. Wow- I haven't felt that in awhile. But fortunately, with a little help from my morning run and turning on the heater (I just had to), things felt toasty and comfortable once again.
I'm excited about the changing season despite needing to adapt to some cooler weather. And when I think about the next couple of months and all of the to-do's, my mind starts racing and that's when I make my handy lists. It really helps keep track of all that is on my plate and eliminates the stress of trying to remember things on the fly. Can you relate to this?
So now is the time of year when we are looking for ways to save time and money but at the same time, sticking to our desire to eat healthy. A balancing act, I know. My homemade tomatillo sauce is something very easy to make and adds great flavor to many Mexican inspired dishes. You can also use this as a salsa. Two of our favorite ways to enjoy this sauce is with enchiladas and tacos.
Not only is the tomatillo sauce versatile, but you can make it a day or two in advance and it only requires about 30 minutes of your time. Now how is that for time and money saving!
If you like things on the spicier side, feel free to add another jalapeno. It will be really spicy though. If you want things on the milder side, one jalapeno is plenty, and possibly remove some seeds. This recipes yields about 4 cups of sauce.
2 lbs tomatillos
1 yellow onion, sliced into quarters
3 cloves garlic
1 jalapeno, remove stem, remove seeds for mild flavor
1 tsp cumin
1 tsp sea salt
1/4 cup cilantro
juice from 1 lime
olive oil for drizzling
1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Remove husks on tomatillos. Place tomatillos, jalapeno, and onion on baking sheet and drizzle with olive oil. Bake for approximately 15 minutes or until you notice some golden brown spots on the tomatillos.
3. Transfer to blender or food processor. Add the garlic, cumin, salt, cilantro, and lime juice to the blender. Blend until smooth.
4. Use immediately or store in a container in the refrigerator.