Ingredients for Avocado And Tomatillo Dip
- 1 pound tomatillos
- 2 cloves minced garlic
- 2 ripe avocados
- 1/2 cup chopped fresh cilantro
- juice of 1 lime
- 1/4 cup finely chopped white onion
- 1 teaspoon salt
- 1/2 teaspoon black pepper
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How to Make Avocado And Tomatillo Dip
- Remove husks from 1 pound tomatillos and rinse thoroughly under warm water to remove any stickiness.
- Heat a well-seasoned cast-iron skillet or griddle over medium-high heat. Add 2 cloves of minced garlic and the tomatillos. Cook, turning occasionally, until lightly browned and slightly softened (about 5-7 minutes). Be careful not to burn.
- Transfer the cooked tomatillos and garlic to a bowl and allow to cool completely to room temperature.
- Once cooled, add the tomatillos and garlic to a food processor. Puree until completely smooth.
- Halve and pit 2 ripe avocados. Add the avocado flesh to the food processor with the tomatillo mixture.
- Pulse the mixture until coarsely chopped but still slightly chunky – you want to retain some texture.
- Stir in 1/2 cup chopped fresh cilantro, the juice of 1 lime, 1/4 cup finely chopped white onion, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Taste and adjust seasonings as needed. Serve immediately with your favorite tortilla chips or vegetables.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
19g
Fat
16g
Carbs
6g