Wednesday, August 11, 2010

Hank's Tomatillo-Avocado Dip

This is Hank's specialty and is something he created all his own. It combines roasted peppers, creamy avocado and tangy lime for one addictive dip. This makes a huge batch, but that's never a won't last long. Serve with crispy tortilla chips or use on tacos. This also makes a great dressing for salads.

Hank's Tomatillo-Avocado Dip
(printable recipe)

1 large poblano
1/2 white onion
1 large can tomatillos, drained*
1 serrano
1 jalapeño
4 small avocados or 2 large
juice from 2 limes

Roast the poblano, onion, serrano, and jalapeño in a 400 degree oven, about 20 minutes. They will not be fully charred. Peel the poblano, stem and de-seed the peppers. Add all to the food processor and run until smooth and creamy. Season to taste with salt and a bit of garlic salt.

*you may also use an equal amount of fresh tomatillos. You'll need 10-12 small tomatillos. Remove the husk, rinse and boil for 5 minutes until they begin to soften. Fresh tomatillos (where we live) are typically much cheaper than canned, so a few extra minutes of prep can save you some cash.