Tomatillo Dip
Make this creamy tomatillo dip in just 10 minutes. A fresh green dip with tomatillos, garlic, mint, cilantro, jalapeño or serrano. Perfect for tacos, chips, wraps, sandwiches, and grilled dishes.
Servings: 6
Calories: 32kcal
Equipment
- Blender
Ingredients
- 5 Tomatillo
- 2 Garlic cloves for a strong flavor, add 1 or 2 extra cloves
- ¼ cup Mint leaves loosely packed
- ¼ cup Cilantro Coriander leaves, loosely packed
- 1 Serrano Jalapeno, Green chile
- Salt to taste
- Pepper to taste
- ½ to 1 tablespoon Lemon juice optional
- 1 tablespoon Coconut oil Avocado oil
Instructions
- Remove the husks from the tomatillos and rinse them well. Roughly chop them.5 Tomatillo
- Add tomatillos, garlic, mint leaves, coriander leaves, serrano, salt, and pepper to taste to a blender and blend until creamy and smooth.2 Garlic cloves, ¼ cup Mint leaves, ¼ cup Cilantro, 1 Serrano
- Pour in the coconut or avocado oil and blend for a few seconds, until fully incorporated. This gives a silky texture and enhances the herbs' flavor.1 tbsp Coconut oil
- Taste-test and adjust salt and pepper, and add lemon juice if needed.Salt, Pepper, ½ to 1 tbsp Lemon juice
- Transfer the dip to a serving bowl and garnish with mint leaves. Enjoy immediately or chill for 30 minutes before serving.
Notes
- You can roast the tomatillo for a deeper, slightly smoky flavor.
- You can add avocado for a thicker, creamier consistency.
- Any leftovers can be stored in an airtight conatiner in the refrigerator.
- Add lemon juice only if tomatillos are not tangy enough.
Nutrition
Calories: 32kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 1mg | Potassium: 98mg | Fiber: 1g | Sugar: 1g | Vitamin A: 166IU | Vitamin C: 5mg | Calcium: 9mg | Iron: 0.3mg