Leigh Beisch Photo by: Leigh Beisch

Pepita-Roasted Tomatillo Dip

This smooth, rich texture comes from puréed tomatillos, not cream. Prep and Cook Time: 25 minutes. Notes: Make up to 1 day ahead.

Sunset OCTOBER 2006

  • Yield: Makes about 1 1/2 cups


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 36
  • Calories from fat: 86%
  • Protein: 0.3g
  • Fat: 3.4g
  • Saturated fat: 0.5g
  • Carbohydrate: 1.3g
  • Fiber: 0.2g
  • Sodium: 49mg
  • Cholesterol: 0.0mg

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Pepita-Roasted Tomatillo Dip Recipe