Avocado Tomatillo Dip With Jalapenos And Cilantro Recipes

Steps:

• Cook tomatillos in large pot of boiling water until soft but still whole, about 3 minutes. Drain. Place tomatillos in large bowl and refrigerate until cold, about 1 hour.
• Place tomatillos in blender. Add remaining ingredients. Blend until smooth. Transfer dip to bowl. Cover with plastic and refrigerate until cold. (Can be prepared 6 hours ahead.)

Steps:

• Remove husks and rinse tomatillos under warm water to remove stickiness. Heat a well-seasoned cast-iron skillet or griddle over moderately high heat until hot but not smoking and lightly brown tomatillos and garlic in spots all over (do not let burn). Transfer tomatillos and garlic to a plate and cool them 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, 3 tablespoons onion, and salt and pepper to taste. Garnish dip with remaining tablespoon chopped onion and serve with tortilla chips.

Steps:

• Place tomatillos into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
• Transfer tomatillos to a blender. Add avocados, sour cream, jalapeno pepper, lime juice, garlic, cilantro, fajita seasoning, and sea salt; blend until smooth.
• Refrigerate blended sauce until flavors meld, at least 4 hours.