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Ingredients45 m servings 28
Original recipe yields 20 servings (2 1/2 cups)
- Place tomatillos and serrano peppers into a medium pot and cover with water. Bring to a boil; reduce heat to medium-low and let simmer until tender, 15 to 20 minutes. Remove from heat, drain, and let cool, 15 to 20 minutes.
- Place cooled tomatillos and serrano peppers, onion, sour cream, cilantro, avocado, garlic, salt, and pepper into an electric blender and puree until almost liquid.
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Per Serving: 28 calories; 2.5 1.4 0.4 3 12 Full nutrition