Creamy Tomatillo Dressing

Remove husks from tomatillos, rinse, and cut into quarters.

Slice serranos (or jalapeno) in half lengthwise. Remove seeds and veins. You can adjust the level of spiciness in your dressing by adding more or less peppers.

Chop off the bottom part of the stalks on the cilantro (about a third of the way up) and discard.

Put all ingredients in a blender and mix well.

You may choose to serve dressing right away, or let it rest in the refrigerator to allow the flavors to meld and dressing to thicken.

Pour dressing over your taquitos, tacos, salad, etc. or use it as a dip--it's all good!

Bonus Tip: Feeling extra ambitious? Oven roast your tomatillos before putting them in the dressing. Preheat oven to 350 F. Line a baking sheet with foil or parchment. Slice tomatillos in half and place on baking sheet, cut side up. Drizzle with a little olive oil, and sprinkle with a little salt. Toss to coat.

Bake for 45-50 minutes, or until tomatillos are soft and brown in spots. Remove from oven and cool completely before adding to dressing.