Avocado and Tomatillo Dip
3/4 pound fresh tomatillos
4 large garlic cloves
3 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.
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