Make a tangy dip for chips with tomatillos, or Mexican green tomatoes, that are firm with tight-fitting, papery green skins.
1 1/4 pounds small tomatillos (about 30)
1 medium onion, chopped
1 tablespoon olive oil
4 teaspoons minced garlic
1 cup water
1 jalapeño pepper, minced
1/2 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon salt
How to Make It
Remove husks from tomatillos; wash thoroughly.
Sauté onion in hot olive oil in a large saucepan over medium-high heat 5 minutes or until softened. Add garlic, and sauté 1 minute. Stir in tomatillos, 1 cup water, and jalapeño; bring to a boil. Reduce heat to medium; cover and simmer, stirring occasionally, 10 to 12 minutes or until tomatillos are softened. Remove from heat; cool slightly.
Process tomatillo mixture, cilantro, lime juice, and salt in a food processor or blender until smooth. Cover and chill at least 8 hours. Serve at room temperature with tortilla chips.
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