Pepita-Roasted Tomatillo Dip

Pepita-Roasted Tomatillo Dip Recipe
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.

Yield:

Makes about 1 1/2 cups

Recipe from

Sunset

Nutritional Information

Calories 36
Caloriesfromfat 86 %
Protein 0.3 g
Fat 3.4 g
Satfat 0.5 g
Carbohydrate 1.3 g
Fiber 0.2 g
Sodium 49 mg
Cholesterol 0.0 mg

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

Preparation

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.

Note: Nutritional analysis is per tablespoon.

October 2006
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