Roasted Tomatilla Dip

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 Published: November 10, 2008

  • 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 …

Ingredients

  • 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

Instructions

  1. Preheat the oven to 400ºF degrees.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. You’re ready for dippin’ or spreadin’ it on!