Avocado-Tomatillo Dip with Cumin Pita Chips
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!
1/2 pound tomatillos
1/2 cup chopped onion
2 Tbsp. chopped fresh cilantro
1 tsp. finely chopped seeded jalapeño pepper
1/2 tsp. salt
1/3 cup fat-free sour cream
2 ripe peeled avocados, seeded and coarsely chopped
Preheat oven to 375F.
To prepare the chips:
Coat the rough side of each pita half with some of the cooking spray and sprinkle the pita halves evenly with the cumin seeds, oregano, and 1/2 teaspoon of kosher salt. Cut each pita half into 8 wedges and arrange the wedges in a single layer on baking sheets. Bake at 375F for 15 minutes or until they are golden brown.
To prepare the dip:
Discard the husks and stems from the tomatillos and place them in a small saucepan. Cover with water, bring to a boil and cook for 5 minutes or until tender. Cool the tomatillos to room temperature. Place the tomatillos, onion, cilantro, jalapeño, and 1/2 teaspoon of salt in a blender or food processor and process until smooth. Add the sour cream and avocado, then process until smooth. Serve with the spiced chips.
Yields 12 servings.
Recipe by Maureen Callahan, as it appeared in Cooking Light Magazine, January 2006.