"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Tomatillo Dip Recipe

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This recipe for Tomatillo Dip, by , is from The Hall/Harding Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brian Harding
Added: Wednesday, July 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb tomatillos, washed and cut into quaters
1 onion (size of a baseball), cut into 1/4 inch rings
7-8 cloves garlic
2-3 jalapenos, split and seeded
1 bunch cilantro (cut off the long stems)
1 avacado
Salt and pepper to taste
Juice of 1 lime

Directions:
Directions:
Place tomatillos, garlic cloves, onion slices, and split jalapenos on a cookie sheet and roast in a 350 degree oven for about an hour.

Let the roasted ingredients cool for a few minutes, and add to a cuisenart, along with the cilantro, lime juice and the flesh from the avacado. Process until smooth.

Add salt and pepper to taste.

Number Of Servings:
Number Of Servings:
bunches and bunches
Preparation Time:
Preparation Time:
10 minutes of work, and an hour of cooking
Personal Notes:
Personal Notes:
If you prefer a spicier dip, leave. the seeds in one or all of the jalapenos

This also makes a great sauce for enchiladas or tamales.

 

 

 

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