Creamy Hatch Buttermilk Sauce

Combine tomatillos and enough water to cover in a small saucepan. Boil for 8 minutes or until tomatillos darken in color. Drain and let cool.

Combine tomatillos, onion, serrano, hatch chiles, cilantro, salt, pepper, lime juice and buttermilk in a blender. Puree until smooth. Transfer to a serving bowl, drizzle with Crema Mexicana and serve.

Sauce can be stored in the freezer in a freezer zip bag for 3 months. Thaw in the refrigerator overnight, transfer to a serving bowl, stir and serve at room temperature.