One of the tricks I’ve learned as I’m making all my food raw this month is that sauces are actually quite easy to make raw. Simply take the ingredients (cooked and otherwise) for your favorite dressing, and just use them all raw instead. Sometimes the recipe might need a little tweaking, but generally this is an easy way to convert a “normal” recipe into a raw recipe.
I tried this the other day with one of my favorite recipes from The Naked Foods Cookbook, our Tomatillo Avocado Sauce, which normally uses roasted tomatillos.
It was absolutely delicious! We served it as the dressing for a salad and drizzled over some thinly sliced Beef Carpaccio. You can use it on just about anything with a Mexican feel to it. Serious yum.
Here’s the modified recipe:
- 1 pound tomatillos
- ½ medium onion, rough chopped
- 1 jalapeno pepper, seeded
- 2 tablespoons cold-pressed extra virgin olive oil
- ½ packed cup fresh cilantro, stems removed
- 1 tablespoon fresh lime juice
- ½ avocado, pitted and flesh scooped out
- ½ teaspoon sea salt (like this)
Remove stems and husks from the tomatillos and rinse them to remove their sticky film.
Place tomatillos and all remaining ingredients into a food processor and process until the sauce is to a consistency of your liking (I like it a little chunky, but still creamy).
Use immediately at room temperature, or refrigerate and use cold. It keeps in the fridge for about a week (if you don’t eat through it before then!)
