Avocado and Tomatillo Dip
The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked (especially roasted) and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!
Ingredients:
3/4 lb fresh tomatillos
4 large garlic cloves
3 California avocados
1/2 cup chopped fresh cilantro sprigs
1 1/2 Tbsp fresh lime juice, or to taste
4 Tbsp finely chopped red onion
Instructions:
Remove husks and rinse tomatillos under warm water to remove stickiness. Heat a well-seasoned cast-iron skillet or griddle over moderately high heat until hot but not smoking and lightly brown tomatillos and garlic in spots all over (do not let burn). Transfer tomatillos and garlic to a plate and cool them at room temperature.
In a food processor, puree tomatillos and garlic until smooth. Halve and pit the avocados and scoop into tomatillo mixture. Pulse until coarsely chopped. Stir in cilantro, lime juice, 3 Tbsp of onion, and salt and pepper to taste. Garnish dip with remaining tablespoon chopped onion and serve with tortilla chips.
Makes about 3 1/2 cups.
From Gourmet.