There was a Mexican restaurant here in my town that had the best “green dip” that was offered complimentary to the customers. I think the whole town went into mourning when the restaurant closed down. I get a little sad every time I pass it and miss this dip and the amazing burger they had.
My husband decided we should try to make our own dip, so he brought home a bunch of tomatillos and told me to look up some recipes. I found one that I thought sounded like it would taste similar to theirs and I was right. It is so delicious! The only thing I’ll do differently next time is I think I’ll just use about a cup of tomatillo salsa instead of fresh ones. These had a slightly tart taste, I’m not sure if they were really ready to be used yet. And using a pre-made salsa would cut down on a lot of dirty dishes (See Note about premade salsa at the bottom)! I think it’d be great on fish or shrimp tacos, also!
Recipe adapted from: Epicurious.com
1 lb. tomatillos, husked
2 large avocados, pitted, peeled and cut into chunks (Sams has great ones!)
2/3 cup sour cream
1 cup loosely packed cilantro leaves
5 garlic cloves
3 tbsp fresh lime juice
1.5 medium jalapenos, stemmed, seeded and chopped
3/4 tsp salt
1/4 + 1/8 tsp cayenne
1/4 tsp garlic powder
1/4 tsp onion powder
Bring a large pot of water to a boil, add tomatillos and cook until soft but still whole, about three minutes. Drain and place in a large bowl and refrigerate until cold, about an hour.
Place tomatillos in food processor. Add the remaining ingredients and blend until smooth. Transfer to a bowl, cover and refrigerate until cold.
Note: If you use the pre-made salsa, just start it at the food processor part! Also, don’t add the lime juice or jalapenos if you use salsa verde, it won’t need those ingredients!