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Make a tangy dip for chips with tomatillos, or Mexican green tomatoes, that are firm with tight-fitting, papery green skins.

Recipe by Southern Living May 2006

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Credit: Ralph Anderson; Styling: Buffy Hargett

Recipe Summary test

prep:
10 mins
cook:
20 mins
chill:
8 hrs
total:
8 hrs 30 mins
Yield:
Makes about 3 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove husks from tomatillos; wash thoroughly.

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  • 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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