- 1/2 White Onion, finely chopped
- 1 TBSP Garlic, minced
- Juice of 1/2 Lime
- 1 TBSP Fresh Cilantro, chopped
- 1 C Fat-Free Sour Cream
- 1 1/4 C Tomatillo Salsa
- 1/4 tsp Cumin
- 1/4 tsp Celery Salt
- Salt and Pepper to taste
In a small skillet sprayed with non-stick cooking spray, sautee the onion over medium heat until nearly translucent. Add the garlic and sautee 2-3 minutes more. Remove from heat and transfer into a small bowl (preferably one with a lid).
Stir the lime juice, cumin, salt and pepper, celery salt and cilantro into the onion mixture. Once well combined, pour in the salsa and sour cream. Stir well to ensure that all of the ingredients are distributed throughout. Cover (See why the lid would be helpful?) and refrigerate for at least an hour before use to help meld the flavors.
Serve over your favorite enchiladas!