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.
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.
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.
Slice up the onions and cut the lime in half. Set aside.
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.
Then, please put it in the fridge for a few hours to cool.
Below is the recipe card for your convenience.
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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
- Peel and clean the tomatillos.
- Clean the red pepper and slice the sides and remove the seeds.
- 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.
- 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.
- 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.
- Then, please put it in the fridge for a few hours to cool.
Notes
When letting it cool in the refrigerator, it will get thicker and grip for sturdy chips.
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!
If you want to try our other appetizers, below are just some we have in our collection.
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