The best way to find out if a recipe is good is to take it to a party. Last Saturday, we spent the evening with kinfolks and kinfolk-in-laws. There were picky eaters and foodies that would eat anything you put in front of them. It was the perfect testing grounds.
Roasted tomatilla dip is a real crowd pleaser!
Roasted Tomatilla Dip
By November 10, 2008Published:
- Yield: 2 cups
- Prep: 15 mins
- Cook: 15 mins
- Ready In: 35 mins
The best way to find out if a recipe is good is to take it to a party. Last Saturday, we spent the evening with kinfolks and …
- 15 tomatilla husks removed, washed
- 1 1/2 tablespoons canola oil
- 1 bunch cilantro
- 4 green onions
- 1 garlic clove
- 1 tablespoon lime juice fresh squeezed
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Preheat the oven to 400ºF degrees.
- Remove the husks from the tomatillas. In a large bowl, wash the tomatillas in warm water with a drop or two of dish soup until the sticky skin is not more. Rinse well.
- Cut the tomatillas in half or quarters, whatever it takes to make them the same size. Place on a sheet pan, drizzle with enough oil to keep them from sticking, season with salt & pepper. Roast tomatillas for 10-15 minutes.
- Meanwhile, grab a handful of cilantro, rinse and pat dry, then drop into a food processor. Roughly chop the green onions and garlic clove, throw them into the processor and give them a few pulses until all is minced up.
- When the tomatillas are out of the oven and slightly cooled, scrap them and their juices into the food processor, add the juice of the lime. Pulse a few times until all is well mixed and slightly pureed. It doesn’t take much.
- You’re ready for dippin’ or spreadin’ it on!
- Skill Level: Easy