Avocado and Tomatillo Dip


Avocado and Tomatillo Dip 3/4 pound fresh tomatillos 4 large garlic cloves 3 California avocados 1/2 cup chopped fresh cilantro leaves 1 1/2 tablespoons fresh lime juice, or to taste 1/4 cup finely chopped red onion Salt and freshly ground black pepper to taste


Remove Husks And Rinse Tomatillos Under Warm Water To Remove Stickiness. Heat A Well-seasoned Cast-iron Skillet Or Griddle Over Medium-high Heat Until Hot And Lightly Brown Tomatillos And Garlic, Careful Not To Burn. Cool To Room

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