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Pepita-Roasted Tomatillo Dip





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.

Pepita-Roasted Tomatillo Dip




Leigh Beisch
 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
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 36Calories from Fat 86
% Daily Value *
Total Fat 3.4g6%

Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 49mg3%
Total Carbohydrate 1.3g1%

Dietary Fiber 0.2g1%
Protein 0.3g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.