Pepita-Roasted Tomatillo Dip
Leigh Beisch
This smooth, rich texture comes from puréed tomatillos, not cream. Prep and Cook Time: 25 minutes. Notes: Make up to 1 day ahead.
How to Make It
Step 1
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.
Step 2
2
In a small, heavy skillet over medium heat, toast pumpkin seeds until golden brown, 2 to 4 minutes.
Step 3
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.
Step 4
4
Note: Nutritional analysis is per tablespoon.
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
Step 1
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.
Step 2
2
In a small, heavy skillet over medium heat, toast pumpkin seeds until golden brown, 2 to 4 minutes.
Step 3
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.
Step 4
4
Note: Nutritional analysis is per tablespoon.
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