Avocado and Tomatillo Dip
- Ready In:
- 3⁄4 lb fresh tomatillo
- 4 cloves garlic
- 3 california avocados
- 1⁄2 cup chopped fresh cilantro leaves
- 1 1⁄2 tablespoons fresh lime juice, or to taste
- 1⁄4 cup finely chopped red onion
- freshly ground black pepper
- Remove husks and rinse tomatillos under warm water to remove stickiness.
- Heat a well-seasoned cast-iron skillet or griddle over medium-high heat until hot and lightly brown tomatillos and garlic, careful not to burn.
- Cool to room temperature.
- In a food processor purée tomatillos and garlic until smooth.
- Halve and pit avocados and scoop into tomatillo mixture.
- Pulse until coarsely chopped.
- Stir in cilantro, lime juice, onion, salt and pepper.
- Serve with tortilla chips.
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Excellent! Made almost exactly as written. I used 6 cloves rather than just 4 and browned them along with the whole tomatillos in canola oil. Refrigerated the dip for a good hour prior to serving. There was just a little left and was even better the next day when used as dressing for a grilled chicken salad!!! Nice change from guacamole and we love it!! Thanks for sharing!
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