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

This Story Originally Appeared On sunset.com

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Credit: Leigh Beisch

Recipe Summary

Yield:
Makes about 1 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • In a small, heavy skillet over medium heat, toast pumpkin seeds until golden brown, 2 to 4 minutes.

  • 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.

Nutrition Facts

36 calories; calories from fat 86%; protein 0.3g; fat 3.4g; saturated fat 0.5g; carbohydrates 1.3g; fiber 0.2g; sodium 49mg.
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