Sauteed Tomatillos with Sunny's Cilantro Vinaigrette

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  • Total: 17 min
  • Prep: 5 min
  • Cook: 12 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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:

Yield: 1 cup
  1. Blend all the ingredients in a mini food processor or blender until smooth. Season with salt and pepper.