Pepita-Roasted Tomatillo Dip Recipe – Sunset Magazine
Smooth and rich pepita-roasted tomatillo dip with a fresh cilantro kick—perfect for tortilla chips. Easy to make in just 25 minutes!
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Cooking tools:
- Oven
- Baking sheet
- Blender
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Citrus press
- Serving bowl
Ingredients
- 3 fresh tomatillos (about 6 oz. total), husks removed
- 1/2 cup shelled raw pumpkin seeds (pepitas)
- 2 medium cloves garlic, peeled
- 2 tablespoons lemon juice
- 1/3 cup extra-virgin olive oil
- 1/2 cup lightly packed fresh cilantro
- 1/2 teaspoon salt
- Tortilla chips
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