Pepita-Tomatillo Dip - 1g Carbs, 0g Fiber, 0g Sugar
From: The Washington Post, February 2, 2011
Recipe Source: Adapted by Food editor Joe Yonan from "The Sunset
Cookbook" (Oxmoor House, 2010).
The original recipe is like a rich, nutty salsa without the heat; the
addition of jalapeno and honey moves this version closer to a spicy,
sweet mole verde.
Cuisine: Mexican
Course: Snack
Features: Fast, Holiday (Cinco de Mayo)
Serve with baked tortilla chips.
MAKE AHEAD: The dip can be refrigerated in an airtight container for
up to 5 days.
Makes: 3 cups
6 fresh tomatillos, husked and rinsed (about 12 oz total)
1 cup raw, unsalted pumpkin seeds (pepitas)
1 medium jalapeno pepper
4 cloves garlic
Freshly squeezed juice of 2 limes (1/4 cup)
2 tsp honey
3/4 cup extra-virgin olive oil
1 cup loosely packed cilantro leaves
Kosher or sea salt
Position the top oven rack 4 to 6 inches from the broiler element; preheat
the broiler.
Place the tomatillos on a small baking sheet. Broil until their skins
are lightly charred, 5 to 8 minutes, turning them over about halfway
through.
Toast the pumpkin seeds in a large, dry skillet over medium heat for
2 to 4 minutes, until the seeds pop and turn golden brown. Remove from
the heat and let cool.
Stem, seed and coarsely chop the jalapenos, reserving the seeds.
Combine the chopped jalapenos, charred tomatillos and pumpkin seeds in
a food processor or blender. Add the garlic, lime juice, honey, oil,
cilantro and salt to taste; puree until blended yet still slightly
chunky. Taste, and add some of the reserved jalapeno seeds if you prefer
a spicier flavor.
Scrape into a serving bowl or airtight container and refrigerate for
up to 5 days.
Makes: 3 cups
Serving size: Per tablespoon serving
Nutrition per Serving:
45 Calories, 5g Total Fat, 1g Saturated Fat, 0mg Cholesterol, 25mg Sodium,
1g Total Carbs, 0g Dietary Fiber, 0g Sugar, 1g Protein
