Ingredients
- 10 to 15 tomatilla
- canola oil
- salt & pepper
- 1 bunch of cilantro
- 4 green onions
- 1 garlic clove
- fresh juice of 1/2 lime
Preparation
Step 1
Preheat the oven to 400ºF degrees.
Remove the husks from the tomatillas. In a large bowl, wash the tomatillas in warm water with a drop or two of dish soup until the sticky skin is not more. Rinse well.
Cut the tomatillas in half or quarters, whatever it takes to make them the same size. Place on a sheet pan, drizzle with enough oil to keep them from sticking, season with salt & pepper. Roast tomatillas for 10-15 minutes.
Meanwhile, grab a handful of cilantro, rinse and pat dry, then drop into a food processor. Roughly chop the green onions and garlic clove, throw them into the processor and give them a few pulses until all is minced up.
When the tomatillas are out of the oven and slightly cooled, scrap them and their juices into the food processor, add the juice of the lime. Pulse a few times until all is well mixed and slightly pureed. It doesn't take much.
You're ready for dippin' or spreadin' it on! Like most good eats, it's ALWAYS tastier on the 2nd day. It might be better on the 3rd, but this dip didn't last that long to find out