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
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.