Recently, I have had a fascination with the tomatillo. I never ate them much when I was younger, but have started to get excited about salsa verde lately. When I wanted to celebrate the start of spring with some colleagues, it seemed like incorporating some tomatillos into the menu would be great. So, when I was reading 2015 Food and Wine Annual Cookbook and came across this recipe, I knew I wanted to make it. I would get to use several ingredients I rarely use and put it together with some salsa picante and have a nice snack.
Pumpkin Seed and Tomatillo Dip
1 lb tomatillos — husked, rinsed, and halved
7 garlic cloves, crushed and peeled
5 Tbsp extra virgin olive oil
Kosher salt and pepper
2 dried chiles, such as New Mexico or guajillo, stemmed and cut into 1-inch pieces
1 cup salted roasted pumpkin seeds, coarsely chopped
1/8 tsp sugar
Preheat oven to 450 degrees. On a large baking sheet, toss the tomatillos and garlic in 2 Tbsp olive oil and sprinkle with salt and pepper. Roast for about 15 minutes, stirring once or twice, until tomatillos soften. Add the chiles and roast 3 minutes longer, until the chiles are toasted.
Scrape the tomatillo mixture into a food processor and pulse until smooth. Transfer the dip to a medium bowl and stir in the pumpkin seeds, sugar, and remaining 3 tablespoons of olive oil. Season with salt and pepper.