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 

Kay Chun
October 2014

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Recipe Summary

total:
30 mins
Yield:
Makes 2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Make Ahead

The dip can be refrigerated for 3 days.

Serve With

Chips or roasted vegetables.

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