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Avocado and Tomatillo Dip

Source of Recipe

"Richard Lee Holbert"


Recipe Introduction

Makes about 3 1/2 cups.

List of Ingredients

3/4 pound fresh tomatillos
4 large garlic cloves
3 California avocados
1/2 cup chopped fresh cilantro leaves
1 1/2 tablespoons fresh lime juice, or to taste
1/4 cup finely chopped red onion
Salt and freshly ground black pepper to taste


Recipe

Remove husks and rinse tomatillos under warm water to remove stickiness.
Heat a well-seasoned cast-iron skillet or griddle over medium-
high heat until hot and lightly brown tomatillos and garlic, careful not to burn.
Cool to room temperature.
In a food processor purée tomatillos and garlic until smooth.
Halve and pit avocados and scoop into tomatillo mixture. Pulse until coarsely chopped.
Stir in cilantro, lime juice, onion, salt and pepper.
Serve with tortilla chips. Makes about 3 1/2 cups.