Chips and a tasty dip are one of my favorite snacks/appetizers, especially salsas and guacamoles. This recipe combines them into a smooth, spicy, bright dip. Most of the ingredients are roasted to really bring out their flavor, and since they are combined in a blender you don’t have to worry about chopping everything to be the same size.
1 lb tomatillos
1-2 Serrano peppers (reduce to 1 pepper for less spice, remove seeds for even less)
4 cloves of garlic
1 big avocado
1/2 lime, juiced
1 bunch of cilantro leaves (or less if you prefer, it is all up to your tastes)
1 teaspoon salt
1. Preheat the oven to 350.
2. Remove the husks from the tomatillos. Rinse them. Cut them in half. Place them on a baking sheet with the peppers and garlic. Toss in just enough oil to coat, and sprinkle with salt. Bake for about 20 minutes or until everything is a bit mushy and the tomatillos are starting to get golden. Let the roasted ingredients come to room temperature.
3. Combine all the ingredients in a blender or food processor. If your blender/processor isn’t the best, do a rough chop on the cilantro to ensure you don’t have any big pieces. Blend until smooth.
4. I prefer to serve it around room temperature, but you can serve it chilled as well. The lime juice will prevent it from browning, but a neat trick I learned is to keep the avocado pit in the dip. It really works!