A delicious guacamole made
with tomatillos, chopped red onion, garlic, fresh lime juice
and cilantro.
Avocado
and Tomatillo Dip
- 3/4 pound fresh tomatillos
- 4 large garlic cloves
- 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
- Salt and freshly ground
black pepper to taste
- 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.
Makes about 3 1/2 cups.
loading
|
