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Home » Recipe » Appetizer » How to Make Red Pepper Tomatillo Dip Recipe

How to Make Red Pepper Tomatillo Dip Recipe

Last Modified: January 24, 2022 Sabrina Quairoli This blog uses cookies. It also has affiliate links. We earn sponsored content income.

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How to Make Red Pepper Tomatillos Dip (salsa verde) featured image

Tomatillo dip is also known as green salsa or Mexican salsa verde. It is a staple in Mexican cuisine. I love to make it at home all the time when I can find the tomatillos. While I can't find them all year, I can usually find them at the grocery store in my area in the summer. I had some on hand and decided to add some red peppers to change my green salsa dip. We enjoy roasted red peppers with olive oil, garlic, salt, and pepper in our household. It's great on bread. So, I figured why not try adding the roasted red peppers to the tomatillo dip? Here's how I made it. Try it and let us know what you think.

What ingredients do I need to make Red Pepper Tomatillo Dip?

1 lb of tomatillos - peeled and cleaned. Do not include leaves, husk, and stems. They are poisonous.
One red pepper - roasted, skin peeled and seeded
A squeeze of 1 whole lime.
Three large garlic cloves pieces not peeled
½ white onion, sliced and cut in half
1 tablespoon cilantro dried
Salt and pepper to taste

Now that you have the simple recipe ingredients together, here is how to make it. Keep in mind that this recipe uses a toaster oven that has a convection feature.

How to make Red Pepper Tomatillo Dip?

Peel and clean the tomatillos. Remove the stem, husk, and leaves.

Clean the red pepper and slice the sides and remove the seeds.

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Add garlic clove pieces with skin on.

Then, add the garlic with the skin on it on a lined baking sheet. Add the red pepper pieces and the tomatillos halved.

Roast peppers tomatillo and garlic in a convection toaster oven

Using the convection toaster oven, cook for about 10-15 minutes or until soft and the skin on the pepper starts to peel.

Take it out and let it sit until you can touch them. Peel off the red pepper skin using a paper towel and trash the skin. It is less messy and doesn't destroy the pepper. Then, peel the roasted garlic.

Let cool a bit then peel the roasted garlic peel and skin off the peppers.

Slice up the onions and cut the lime in half. Set aside.

Cut the lime and slice the onion

In the food processor, add the tomatillos, roasted garlic (peeled), red pepper without skin, ½ of an onion slice or two, the cilantro, squeeze of a whole lime, salt, and pepper, then turn on the food processer until it is dip consistency.

Add all the ingredients to the food processor.

Then, please put it in the fridge for a few hours to cool.

Below is the recipe card for your convenience.

How to Make Red Pepper Tomatillo Dip Recipe

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Sabrina Quairoli
October 12, 2021
by Sabrina Quairoli
Cuisine Mexican
Category Appetizer Recipe Recipes for a Crowd Vegetarian Recipes
Persons
6
Serving Size
1 small bowl
Prep Time
10 minutes
Cook Time
15 minutes
Wait Time
2 hours, 9 minutes
Total Time
25 minutes

Ingredients

  • 1 lb of tomatillos - peeled and cleaned. Do Not include leaves, husk, and stems. They are poisonous.
  • One red pepper - roasted, skin peeled, and seeded.
  • Three large garlic cloves pieces not peeled
  • ½ white onion sliced
  • 1 tablespoon cilantro dried
  • Salt and pepper to taste

Instructions

  1. Peel and clean the tomatillos.
  2. Clean the red pepper and slice the sides and remove the seeds.
  3. Add garlic clove pieces with skin on.
  4. Then, add the garlic with the skin on it on a lined baking sheet. Add the red pepper pieces and the tomatillos halved.
  5. Using the convection toaster oven, cook for about 10-15 minutes or until soft and the skin on the pepper starts to peel.
  6. Take it out and let it sit until you can touch them. Peel off the red pepper skin using a paper towel and trash the skin. It is less messy and doesn't destroy the pepper. Then, peel the roasted garlic.
  7. In the food processor, add the tomatillos, roasted garlic (peeled), red pepper without skin, ½ of an onion slice, the cilantro, salt, and pepper, then turn on the food processer until it is dip consistency.
  8. Then, please put it in the fridge for a few hours to cool.
Calories
39
1.6%
Fat
0.8 g
0%
Saturated
0.1 g
0%
Carbs
7.6 g
2.3%
Protein
1.2 g
Fiber
2.1 g
8%
Sugar
4.2 g
Sodium
253 mg
10%
Trans fat
0.0 g
Cholesterol
0.0 mg
0%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Notes

When letting it cool in the refrigerator, it will get thicker and grip for sturdy chips.

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recipes made with tomatillos,
salsa recipe,
salsa verde,
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© 2023 Recipes owned by Sabrinas Organizing blog and owner Sabrina Quairoli

When ready to eat, add a little to a bowl or ramekin and enjoy with nachos. This red pepper salsa verde (tomatillo) dip is super easy to make and enjoy during a movie or with your company. Try it today!

How to Make Red Pepper Tomatillos Dip (salsa verde) square image
How to Make Red Pepper Tomatillos Dip (salsa verde) in a glass bowl

If you want to try our other appetizers, below are just some we have in our collection.

BUFFALO CHICKEN DIP RECIPE KETO STYLE

SAUSAGE STUFFED PEPPERS APPETIZER RECIPE

THE BEST GUACAMOLE DIP RECIPE EVER

EASY GREEK MONKEY BREAD RECIPE FOR THE WHOLE FAMILY

Please note these are affiliate links through Amazon and at no additional cost to you, I will earn an affiliate commission if you click through and decide to make a purchase.

How to Make Red Pepper Tomatillos Dip (salsa verde) long image


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I love sharing my passion for organizing life and home. I hope you get inspired when visiting my home organizing tips, quick weeknight recipes, party planning ideas, and DIY organizing projects. Visit the About Me page to read my story.

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Sabrina Quairoli Owner of Sabrinasorganizing

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