Roasted tomatillo avocado dip recipe
If you like guacamole and have a bit of an adventurous side, you’re going to love this roasted tomatillo avocado dip. Creamy like guacamole, yet smoky and tart from the roasted tomatillos with a little extra kick from the jalapeños, this is an avocado dip like you’ve probably never had before.
Outside of the southwest many people aren’t too familiar with tomatillos (or “little tomatoes”) — I know I wasn’t. This Mexican staple seems to have a lot in common with everyday green tomatoes and is often confused with it’s far more popular cousin higher up in the Nightshade family. To make matters even more confusing, tomatillos are often used in sauces and fresh salsas much like tomatoes are in Mexican cooking.
Which isn’t to say tomatillos are directly related to tomatoes. They aren’t. As part of the Nightshade family, tomatillos aren’t only related to tomatoes but to potatoes, eggplant, peppers and thousands of other disparate species classified in that family. They’re actually most closely related to the sweeter cape gooseberry*, as evidenced by its very un-tomato-like husks (calyxes) and sticky sap-covered skin. In cooking, they’re firmer and meatier than a tomato and have a distinctive lemony tang that would taste very out of place in an Italian restaurant.
Not only do the tomatillos give this dip a vibrant green color, they also help keep the avocados from going brown as quickly as they would if you were serving regular old guacamole which makes it an ideal choice for a fun, offbeat party dip. If you can get your hands on some tomatillos where you live definitely give this easy dip a go.
* …and Cape gooseberries aren’t really related to gooseberries. So, if you’re keeping track at home, tomatillos are not tomatoes and Cape gooseberries aren’t gooseberries. Human sacrifice, dogs and cats living together… mass hysteria!
Image: ForkingSpoon
Roasted tomatillo avocado dip recipe
Roasted tomatillos give this adventurous guacamole dip a smoky tang that will not only impress your guests but is good for them too.
Ingredients
Instructions
Preheat oven to 400 degrees F.
Cook the tomatillos
Wash tomatillos thoroughly under water, cut them into halves and place into baking pan. Drizzle with olive oil and cook for 20 minutes until the tomatillos are tender. Set aside to cool.
Make the tomatillo mixture
In a food processor or blender, combine the roasted tomatillos, cilantro, red onion, jalapeño, garlic, cumin, salt and pepper and pulse for 1-2 minutes until the mixture has an almost relish-like texture.
Add avocado
In a mixing bowl, mash the avocados with a fork until they are smooth and creamy but retain some chunky texture. Fold in the blended tomatillo mixture and lime juice. Garnish with diced tomatoes and a sprinkling of queso fresco.
Notes
Queso fresco (“fresh cheese”) is a white firmly-textured cheese used extensively throughout Mexico. This very mild cheese is salty and somewhat tangy and crumbles can be found sprinkled on everything from enchiladas to black bean soup. Feta cheese is a suitable substitute if queso fresco isn’t available in your area.
Ingredients
Directions
Preheat oven to 400 degrees F.
Cook the tomatillos
Wash tomatillos thoroughly under water, cut them into halves and place into baking pan. Drizzle with olive oil and cook for 20 minutes until the tomatillos are tender. Set aside to cool.
Make the tomatillo mixture
In a food processor or blender, combine the roasted tomatillos, cilantro, red onion, jalapeño, garlic, cumin, salt and pepper and pulse for 1-2 minutes until the mixture has an almost relish-like texture.
Add avocado
In a mixing bowl, mash the avocados with a fork until they are smooth and creamy but retain some chunky texture. Fold in the blended tomatillo mixture and lime juice. Garnish with diced tomatoes and a sprinkling of queso fresco.
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