Pepita-Roasted Tomatillo Dip |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This smooth, rich texture comes from puréed tomatillos, not cream. Prep and Cook Time: 25 minutes. Notes: Make up to 1 day ahead. Ingredients:
3 fresh tomatillos (about 6 oz. total), husks removed |
1/2 cup shelled raw pumpkin seeds (pepitas) |
2 medium cloves garlic, peeled |
2 tablespoons lemon juice |
1/3 cup extra-virgin olive oil |
1/2 cup lightly packed fresh cilantro |
1/2 teaspoon salt |
tortilla chips |
Directions:
1. Put tomatillos in a small pan and broil 4 to 6 in. from heat, turning once, until skins are lightly charred, 5 to 8 minutes.
2. In a small, heavy skillet over medium heat, toast pumpkin seeds until golden brown, 2 to 4 minutes.
3. In a blender or food processor, whirl tomatillos, pumpkin seeds, garlic, lemon juice, olive oil, cilantro, and salt until combined but still slightly chunky. Scrape into a small bowl or gourd; add more salt to taste. Serve with chips.
4. Note: Nutritional analysis is per tablespoon.
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