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Pumpkin Seed Tomatillo Dip

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Ingredients
  Husked tomatillos 2 Cup (32 tbs)
  Pumpkin seeds 1 Cup (16 tbs)
  Garlic cloves 4 Large
  Dried coriander 1⁄2 Teaspoon
  Jalapeno peppers 2 , seeded
  Fresh parsley 1⁄4 Cup (4 tbs)
  Fresh lime juice 2 1⁄2 Tablespoon
  Water 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Black pepper 1 Teaspoon
  Minced red onion 1 Teaspoon (As Garnish)
Directions

GETTING READY:
1) A pot filled with water to cover the tomatillos is readied.
2) The oven is heated to 350 degrees C.

MAKING:
3) Husked tomatillos are simmered in boiling water for about 2 minutes.
4) The excess water is drained off.
5) Meanwhile, pumpkin seeds are roasted in the oven at 350 degrees C for about 4 minutes, till they are slightly toasted and give out a fragrant aroma. However, ensure, the seeds are still green. Do not let them burn.
6) The seeds are cooled.
7) The cooked tomatillos are pureed along with the toasted pumpkin seeds, garlic, coriander, jalapeno peppers, parsley, lime juice, water, salt and pepper. Olive oil can be added, if desired.

FINALIZING:
8) The dip can be refrigerated, if it is not being used immediately. It can kept for at least a week in the refrigerator.

SERVING:
9) The dip is served at room temperature.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Side Dish
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Tomato
Interest: 
Party, Healthy
Cook Time: 
40 Minutes

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