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Pepita-Roasted Tomatillo Dip

Leigh Beisch
Yield Makes about 1 1/2 cups
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

Nutrition 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

How to Make It

  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.