Once you start, you won’t want to stop eating this fresh, light dip, especially when paired with organic tortilla chips! But it also tastes great spooned over grilled fish or chicken, or as a burger condiment.
Makes about 2 cups (8 servings)
1 lb. tomatillos, husked and rinsed well
2 small serrano chilies
4 garlic cloves
1 small yellow onion, quartered
2 limes, juiced
1/2 cup fresh cilantro leaves, coarsely chopped
1 tsp. salt
- Preheat broiler and move rack to top position. Arrange tomatillos, serrano chilies, garlic, and onions on large baking sheet. Broil 5-7 minutes, 6 inches from heat, until softened.
- Remove pan from oven and let cool until vegetables are easy to handle. Pull stems from chilies and remove skins from garlic.
- Combine vegetables in food processor with lime juice, cilantro, and salt. Process into a coarse purée.
- Season with salt and pepper, and serve with chips.
per serving: 25 cal; 1g pro; 1g total fat (0g sat fat); 6g carb; 0mg chol; 290mg sod; 1g fiber; 3g sugars