Avocado Tomatillo Dip With Jalapenos And Cilantro Recipes

Steps:

• Husk 3 tomatillos. Cook in boiling water until tender, 2 to 4 minutes; drain, chop and transfer to a food processor. Halve, pit and chop 3 ripe avocados; add to the food processor along with 1/4 cup each sour cream, cilantro and mint, 1 grated small garlic clove, 2 teaspoons jalapeno hot sauce, the juice of 1/2 lime and 1 teaspoon kosher salt. Puree until smooth. Transfer to a bowl and season with more salt and cayenne.

Steps:

• Smash 3 avocados and a pinch of salt in a medium bowl. Stir in 3 diced tomatillos (husked and rinsed), 1/2 cup diced cucumber, 2 chopped scallions, 3 tablespoons each chopped cilantro and pickled jalapeños and the juice of 1 lime; season with salt. Top with more cilantro.

Steps:

• Mix cream cheese and milk in medium bowl until well blended.
• Add remaining ingredients; mix well. Cover.
• Refrigerate several hours or until chilled. Serve with round buttery crackers, saltine crackers or cut-up fresh vegetables.

Steps:

• Cook tomatillos in large pot of boiling water until soft but still whole, about 3 minutes. Drain. Place tomatillos in large bowl and refrigerate until cold, about 1 hour.
• Place tomatillos in blender. Add remaining ingredients. Blend until smooth. Transfer dip to bowl. Cover with plastic and refrigerate until cold. (Can be prepared 6 hours ahead.)

Steps:

• Remove husks and rinse tomatillos under warm water to remove stickiness. Heat a well-seasoned cast-iron skillet or griddle over moderately high heat until hot but not smoking and lightly brown tomatillos and garlic in spots all over (do not let burn). Transfer tomatillos and garlic to a plate and cool them to room temperature.
• In a food processor purée tomatillos and garlic until smooth. Halve and pit avocados and scoop into tomatillo mixture. Pulse until coarsely chopped. Stir in cilantro, lime juice, 3 tablespoons onion, and salt and pepper to taste. Garnish dip with remaining tablespoon chopped onion and serve with tortilla chips.

Steps:

• Place tomatillos into a food processor. Add serrano pepper, avocado, cilantro, and lime juice. Season with salt to taste. Process until smooth; adjust seasoning. Transfer to a serving bowl.

Steps:

• Put tomatillos, onion, and jalapeno in a small saucepan with water to cover. Bring to a boil and cook until tomatillos are softened and pale green, about 5 minutes. Drain, run under cold water to stop cooking, and drain well.
• Halve jalapeno lengthwise. For a milder dip, scrape out ribs and seeds. Thickly slice jalapeno. Transfer to food processor along with tomatillo mixture and cilantro, and pulse until small chunks remain.
• Halve avocados lengthwise and discard pits. Scoop out flesh and transfer to a bowl. Using a potato masher or fork, mash avocado along with salt until chunky. Fold in tomatillo mixture and serve.

Steps:

• 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 temperature.
• In a food processor purée tomatillos and garlic until smooth.
• Halve and pit avocados and scoop into tomatillo mixture.
• Pulse until coarsely chopped.
• Stir in cilantro, lime juice, onion, salt and pepper.
• Serve with tortilla chips.

Steps:

• In food processor, combine all ingredients until smooth.