This tomatillo and jalapeno dressing, dip or spread recipe is incredibly easy and offers a unique flavor combination that goes well in your next bowl, burger, wrap, or salad. You can use tomatillos when they are in season (or out of your garden), or substitute apples or goldenberries and end up with a very similar result.
We absolutely love this spread in wraps and burgers – it adds a spicy hit along with a gorgeous refreshing note. It stands up well against other flavors, too. When I use this in a wrap I can still pick out all of the flavors in the sauce.
Creamy Jalapeno and Tomatillo (or apple) Spread
- 8 oz tomatillos Substitute apple slices, see notes
- 1/3 cup sunflower seeds See notes
- 1/3 cup cashews Or substitute more sunflower seeds, see notes
- 3 cloves garlic Or 2 tsp garlic powder, more to taste
- 1 jalapeno Seeded, or not, or partially seeded
- 3 Tbsp lime juice Substitute lemon juice if desired
- 3 Tbsp parsley Fresh, or 1.5 Tbsp dried
- 1 Tbsp onion powder Powder, granulated, or flakes
- 2 Tbsp white vinegar Substitue apple cider vinegar if desired
- 2 Tbsp dijon mustard Substitue yellow mustard if desired, omit for SOS-free
- 2 tsp dill Dried, or 2 Tbsp fresh
- 1 tsp salt Optional, omit for SOS-free
- Plant-based milk or water Optional. Such as oat milk. See notes
- Dehusk and wash the tomatillos, and add to the blender. Leave in the cores. I use raw tomatillos for this recipe, however you could try roasting them if desired.
- Add all remaining ingredients and blend until creamy and smooth, adding a bit of oat milk or water if needed to blend.
- If you want to use this as a salad dressing, add a bit more oat milk or lime juice until you reach the desired consistency.
- Store refrigerated in an air-tight container.
Substitutions and changes
Tomatillos: Substitute apples or goldenberries for a very similar result.
Jalapenos: Spice this dressing up by leaving in the seeds and veins in your jalapeno. I removed about half of them for a medium heat level. This will depend a lot on how large and ripe your jalapeno is, and what your tolerance is like. If you want it spicier, use a serrano instead.
Cashews and sunflower seeds: I often use all sunflower seeds instead of half cashews, half seeds for this dip. Cashews mostly make the end result a bit creamier and provide a bit more depth of flavor. You can also substitute chickpeas, chickpea flour, or white beans for all or some of the nuts and seeds.
Nut or seed free: Use chickpeas white beans instead of cashews and sunflower seeds.
Garlic: You could substitute fresh ginger root for this ingredient – it will change the result quite a bit, but works well with the rest of the flavors.
Dill: Using dill gives this dressing a slightly ranch feel. If you want to use this in burritos, for example, you might want to omit dill or use parsley instead.
Other substitutes are noted in the recipe itself.
For SOS-free version (salt, oil, sugar free)
For SOS-free, omit the salt and use yellow-mustard powder instead of mustard. Or, ensure that your prepared mustard is sodium free.
Add additional lime or lemon juice to taste. This often helps a lot with flavor enhancement in a sodium free dish (hits the same elements of the brain).
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