Green salsa has to be one of my favorite things in the entire world. Make it a cream sauce and it can go on just about everything. This one is dairy free, creamy and tangy all at the same time. Use it on stuffed peppers, on top of a frittata, on a tuna cake, it could even be a salad dressing. It is that good!
3T cashew cream
1/2 raw serrano chile (with or without seeds, depends on how spicy you like it)
Salt to taste
If you bought the tomatillos still in their husks, remove them and give the tomatillos a good wash. Then place them in a small saucepan and add just enough water to cover them. Bring to a boil over medium heat and gently boil until the tomatillos change color, from a bright green to a more subtle green. About 5-10 min. Once cooked through, using a collated spoon remove the tomatillos from the water and put into a blender, add the 3T of cashew cream, the serrano chile and a pinch of salt. Blend until smooth. Give it a good taste, if you like it creamier add more cashew cream, saltier add more salt.