Tomatillos

Shhhhh…. these interesting, "gift wrapped" beauties aren't really peppers. But, as a classic ingredient in many ethnic dishes, we couldn't help but include tomatillos in our Hot Stuff! family.

Grilled Chicken Breasts with Tomatillo Avocado Sauce
Created by Michelle Gonsalves
Chicken Breasts with Tomatillo Avocado Sauce

Ingredients

Tomatillo Avocado Sauce
1 pound tomatillos, outer husks removed, rinsed
2 avocados, coarsely chopped
1 ½ tablespoons sugar
¼ cup cilantro, chopped
2/3 cup onion, diced medium
1 clove garlic
¼ cup sour cream
3 teaspoons lime juice
¼ teaspoon cumin
½ teaspoon salt

Grilled chicken
4 chicken breasts
Salt and pepper

Cilantro salsa garnish
¼ cup cilantro, chopped
½ cup onion, chopped
1 avocado, diced small
1 teaspoon lime juice
Salt, to taste

Directions

To make the tomatillo avocado sauce:
Bring 2 quarts of water to boil. Add tomatillos and boil for 5 minutes. Strain tomatillos and place in food processor. Blend until smooth. Press pureed tomatillos through mesh sieve to remove seeds. Reserve 1 cup of tomatillo puree for sauce, discarding any remaining. Rinse food processor bowl to remove any seeds and excess tomatillo puree. Place 1 cup of reserved tomatillo puree back in food processor. Add remaining ingredients and blend until smooth. Refrigerate until cool- at least 2 hours.

To make cilantro salsa garnish:
Just before grilling chicken, prepare and combine all ingredients and toss with lime and salt to coat.

To serve:
Season chicken breasts with salt and pepper. Grill chicken until inner temperature reaches 165˚ or until chicken juices run clear. Slice chicken breasts and fan on serving plates. Pour tomatillo avocado sauce over chicken and garnish with cilantro salsa.

Spice Meter
Fun Stuff

These fruits (yep!) belong to the same family as tomatoes and have a slightly acidic, lemony hint. They put both the verde and the va-voom! in salsa verde.

Michelle Gonsalves

Michelle Gonsalves

Executive Chef

Michelle Gonsalves is a graduate of The Culinary Institute of America, professionally trained in baking and pastry.

Chef Gonsalves has been the Executive Chef for Frontera Produce for the past 5 years.

Born and raised in Northern California, Chef Gonsalves focuses on preparing classic pastries and desserts using fresh ingredients with a modern twist. She enjoys traveling throughout the U.S and abroad, seeking out regional culinary secrets and favorites along the way.