Tomatillo-Vegetable Dip

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Category : Appetizers And Snacks

Recipe : Tomatillo-Vegetable Dip

Tomatillos are widely available in Mexican groceries; this cousin of the gooseberry is
a typical component of many sauces, soups, salsas and stews. Here, they add tartness to
a wonderful vegetable dip.

Makes 4 servings

9 medium tomatillos, husked
4 large plum tomatoes, halved
2 medium red bell peppers, seeded and cut into thin strips
2 medium jalapeno peppers
2 teaspoons vegetable oil
1 garlic clove, minced
Pinch salt
1/4 cup finely diced onion
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice

Preheat oven to 400oF.
In large bowl, combine tomatillos, tomatoes, bell and jalapeno peppers and oil; toss
to coat.
Transfer tomatillo mixture to large baking pan; roast 1 hour, until toma-tillos and
peppers are very soft. Remove from oven; let cool until easy to handle.
Peel tomatillos; peel and seed peppers. Finely chop tomatillos, tomatoes and bell
peppers; transfer to medium bowl. Finely mince jalapeno peppers with garlic and
salt; add to bowl with tomatillos. Add onion, cilantro and juice; mix well. Serve
warm or at room temperature.

EACH SERVING (1/4 CUP) PROVIDES: 3 3/4 Vegetables, 20 Optional Calories

PER SERVING: 110 Calories, 4 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 41 mg
Sodium, 18 g Total Carbohydrate, 2 g Dietary Fiber, 4 g Protein, 32 mg Calcium