Sauteed Tomatillos with Sunny's Cilantro Vinaigrette

Total Time:
17 min
5 min
12 min

4 servings

  • 1 pound tomatillos
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • Sunny's Cilantro Vinaigrette, recipe follows
  • Sunny's Cilantro Vinaigrette:
  • 2 teaspoons honey Dijon mustard
  • 3 tablespoons fresh lime juice
  • 1 clove garlic, minced
  • 1 teaspoon sugar
  • 2 tablespoons white wine vinegar
  • 2 scallions, finely chopped
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup extra-virgin olive oil
  • Salt and freshly ground black pepper
  • Remove the outer dry husks of the tomatillos to reveal the bright green skin. Rinse in slightly warm water to remove the sticky film covering them. Chop into bite-size chunks.

  • In a saute pan over medium-high heat, add the olive oil. When the oil begins to swirl, add the chopped tomatillos in a single layer. Cook until the bottom edges become golden, flip, then repeat process a few times until most of the tomatillos reveal a golden brown side, about 3 minutes between tosses. Remove with a slotted spatula to a plate or bowl and season with salt and pepper. Toss in or drizzle over Sunny's Cilantro Vinaigrette.

Sunny's Cilantro Vinaigrette:
  • Blend all the ingredients in a mini food processor or blender until smooth. Season with salt and pepper. Yield: 1 cup

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Easy Salad with Creamy Roasted Tomatillo Dressing

    Recipe courtesy of Sunny Anderson