F&W’s Kay Chun roasts dried chiles along with tomatillos and garlic to add a fruity, smoky flavor to this dip.
Slideshow: Party Dips
1 pound tomatillos, husked, rinsed and halved
7 garlic cloves, crushed and peeled
5 tablespoons extra-virgin olive oil
2 dried chiles, such as New Mexico or guajillo, stemmed and cut into 1-inch
1 cup salted roasted pumpkin seeds, coarsely chopped
1/8 teaspoon sugar
How to Make It
Preheat the oven to 450°. On a large baking sheet, toss the tomatillos and garlic with 2 tablespoons of the olive oil and season with salt and pepper. Roast for about 15 minutes, stirring occasionally, until the tomatillos are tender. Add the dried chiles and roast for 3 minutes longer, until the chiles are toasted.
Scrape the tomatillo mixture into a food processor and pulse until smooth. Transfer the dip to a medium bowl and stir in the pumpkin seeds, sugar and remaining 3 tablespoons of olive oil. Season with salt and pepper.
The dip can be refrigerated for 3 days.
Chips or roasted vegetables.
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