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Chips and a tasty dip are one of my favorite snacks/appetizers, especially salsas and guacamoles. This recipe combines them into a smooth, spicy, bright dip. Most of the ingredients are roasted to really bring out their flavor, and since they are combined in a blender you don’t have to worry about chopping everything to be the same size.
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Ingredients
1 lb tomatillos
1-2 Serrano peppers (reduce to 1 pepper for less spice, remove seeds for even less)
4 cloves of garlic
1 big avocado
1/2 lime, juiced
1 bunch of cilantro leaves (or less if you prefer, it is all up to your tastes)
1 teaspoon salt
Olive oil
Directions:
1. Preheat the oven to 350.
2. Remove the husks from the tomatillos. Rinse them. Cut them in half. Place them on a baking sheet with the peppers and garlic. Toss in just enough oil to coat, and sprinkle with salt. Bake for about 20 minutes or until everything is a bit mushy and the tomatillos are starting to get golden. Let the roasted ingredients come to room temperature.
3. Combine all the ingredients in a blender or food processor. If your blender/processor isn’t the best, do a rough chop on the cilantro to ensure you don’t have any big pieces. Blend until smooth.
4. I prefer to serve it around room temperature, but you can serve it chilled as well. The lime juice will prevent it from browning, but a neat trick I learned is to keep the avocado pit in the dip. It really works!
Image may be NSFW.
Clik here to view.
Image may be NSFW.
Clik here to view.
Image may be NSFW.Clik here to view.
