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Pepita-roasted Tomatillo Dip

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Pepitas, or roasted pumpkin seeds.

San Antonio loves a good tomatillo dip, and this version benefits from the addition of garlic, tangy lemon juice, the nuttiness of roasted pumpkin seeds, and the freshness of cilantro leaves mixed with the tart tomatillos.

It’s a  perfect treat, whether you’re looking for something to snack on while cheering on the U.S. Women’s National Team as they play in the World Cup finals or just munch on any mid-afternoon.

“For a special presentation, try serving this smooth, rich-tasting dip in a hollowed-out squash,” say the editors of the new “The Sunset Cookbook” (Oxmoor House, $34.95).

Pepita-roasted Tomatillo Dip

3 fresh tomatillos (about 6 ounces), husks removed
1/2 cup pumpkin seeds or pepitas
2 medium garlic cloves, peeled
2 tablespoons fresh lemon juice
1/3 cup extra-virgin olive oil
1/2 cup loosely packed cilantro leaves
1/2 teaspoon salt, plus more to taste
Tortilla chips

Put tomatillos in a small baking pan and broil 4 to 6 inches from heat, turning once, until skins are lightly charred, 5 to 8 minutes.

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

In a blender, whirl tomatillos, pumpkin seeds, garlic, lemon juice, oil, cilantro and salt until combined but still slightly chunky. Scrape into a small bowl; add more salt to taste. Serve with chips.

Make up to 1 day ahead, chilled.

Makes about 1 1/2 cups.

From “The Sunset Cookbook”

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