Tomatillo-Papaya Sauce
Submitted by mario
A tropical spin on salsa verde with simmered tomatillos, ripe papaya, sauteed cilantro, and green onion pureed silky smooth. Low-fat, vibrant, and built for grilled chicken or seared seafood.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
20 minWhen tart meets tropical, good things happen. This sauce blends the tangy bite of simmered tomatillos with the honeyed sweetness of ripe papaya, and the result is something completely unexpected and completely addictive.
A quick saute of cilantro and green onion tops in safflower oil adds a fragrant, herby layer before everything hits the blender and gets pureed into a silky, vibrant green sauce.
Strain it, hit it with lime and seasoning, and you’ve got a low-fat sauce that elevates grilled chicken or pan-seared shrimp from ordinary to restaurant-worthy in 20 minutes flat.
Chef Tips
- Use a ripe papaya that gives slightly when pressed. Underripe papaya tastes bland and won’t blend into the sauce smoothly
- Sauteing the cilantro and green onion briefly before blending deepens their flavor and removes any raw grassiness
- Strain the sauce through a fine mesh sieve for a restaurant-quality texture. It takes an extra minute but makes a noticeable difference
- This sauce pairs especially well with seared scallops, grilled mahi-mahi, or lime-marinated chicken thighs
Ingredients
Directions
Simmer tomatillos in stock until tender.
Sauté cilantro and chopped green onion tops briefly in 1 Tablespoon safflower oil.
Mix all ingredients in blender and purée until smooth.
Strain and season to taste with lime, salt and pepper.
Serve with chicken or seafood. Serves 4.
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