Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

How to Make Red Pepper Tomatillo Dip Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 1 review
  • Author: Sabrina M. Quairoli
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 persons
  • Category: appetizer
  • Cuisine: Mexican

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

  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 (Affiliate Link). 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, 1/2 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.

Notes

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


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