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
- 1/2 white onion sliced
- 1 tbsp 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 (Affiliate Link). 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, 1/2 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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: appetizer
- Cuisine: Mexican
Nutrition
- Serving Size: 1 small bowl
- Calories: 39.09 kcal
- Sugar: 4.27 g
- Sodium: 253.11 mg
- Fat: 0.87 g
- Saturated Fat: 0.12 g
- Trans Fat: 0.0 g
- Carbohydrates: 7.62 g
- Fiber: 2.17 g
- Protein: 1.23 g
- Cholesterol: 0.0 mg