Pepita-Roasted Tomatillo Dip
Leigh Beisch
Yields Makes about 1 1/2 cups
This smooth, rich texture comes from puréed tomatillos, not cream. Prep and Cook Time: 25 minutes. Notes: Make up to 1 day ahead.

How to Make It

Step 1
1

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

Step 2
2

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

Step 3
3

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

Step 4
4

Note: Nutritional analysis is per tablespoon.

Ingredients

 3 fresh tomatillos (about 6 oz. total), husks removed
 1/2 cup shelled raw pumpkin seeds (pepitas)
 2 medium cloves garlic, peeled
 2 tablespoons lemon juice
 1/3 cup extra-virgin olive oil
 1/2 cup lightly packed fresh cilantro
 1/2 teaspoon salt
  Tortilla chips

Directions

Step 1
1

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

Step 2
2

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

Step 3
3

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

Step 4
4

Note: Nutritional analysis is per tablespoon.

Pepita-Roasted Tomatillo Dip