You may also like
Categories:Viewed: 44 - Published at: 6 years ago
Ingredients
- 3/4 pound fresh tomatillos
- 4 large garlic cloves
- 3 California avocados
- 1/2 cup chopped fresh cilantro sprigs
- 1 1/2 tablespoons fresh lime juice, or to taste
- 4 tablespoons finely chopped red onion
Method
- Remove husks and rinse tomatillos under warm water to remove stickiness.
- Heat a well-seasoned cast-iron skillet or griddle over moderately high heat until hot but not smoking and lightly brown tomatillos and garlic in spots all over (do not let burn).
- Transfer tomatillos and garlic to a plate and cool them to room temperature.
- In a food processor puree tomatillos and garlic until smooth.
- Halve and pit avocados and scoop into tomatillo mixture.
- Pulse until coarsely chopped.
- Stir in cilantro, lime juice, 3 tablespoons onion, and salt and pepper to taste.
- Garnish dip with remaining tablespoon chopped onion and serve with tortilla chips.
