It's funny that just a few days ago, as we prepared for our trip to Texas, our CSA sent us a bag of tomatillo just to get us in the mood. I have a lot of love for these little guys. First off, aren't those husks just so cool? And then there's the flavor. Ever since I first cooked with them, I've been struck by their tartness. Where most dishes need acid to give it a boost, tomatillos have enough that additional lemon or lime juice is unnecessary.
The last time I played around with tomatillos, I turned them into a pesto and tossed them with pasta. Of course, my mind went in a similar direction this time, but to spruce things up, I made a creamy (and spicy) dip. Roasting allows them to blister, adding a bit of smokiness to the dip.
I may or may not post next week (who the heck knows?!?!) as we'll be touring (aka eating and drinking) our way through Austin and Dallas. We're super excited to spend some time with friends and family. I'm ready for a taco and a margarita! That's what they eat there, right?
Creamy Tomatillo Dip
Tools Baking pan Immersion blender (or a regular blender)
Ingredients 8 oz tomatillos, husks removed 2 serrano peppers, seeds removed 3 garlic cloves, peeled 2 tablespoons olive oil Kosher salt 1/4 cup fresh cilantro 4 oz goat cheese
Tortilla chips, crackers or pretzels, for dipping
1. Preheat the oven to 375 degrees. Line a baking pan with aluminum foil.
2. Toss tomatillos, peppers, and garlic cloves in olive oil and 1 teaspoon of Kosher salt. Transfer tomatillos and peppers to the prepared baking pan. Roast for 20 minutes, or until the skin of the tomatillos and peppers become blistered. Remove from oven and let cool for a few minutes.
3. Transfer these ingredients to a large bowl (or use the large measuring cup that comes with most immersion blenders) and puree with an immersion blender. Alternatively, you can use a regular blender to do this. Add cilantro and goat cheese and blend to incorporate.
4. Check for seasoning and, if necessary, add additional salt. Serve with tortilla chips or crackers.