The kitchen is too hot. Too dark. Too small. Its laughing at me through a sticky smile and tonight I can’t bear to cook in it.
I’ve let myself into Andrew’s apartment and he won’t be home for at least an hour. If I ditch dinner, that’s plenty of time to sit on the ledge outside and drink the rose in the fridge before anyone even knows its there.
But I already said I’d handle dinner.
Shit.
I make this salsa when I don’t want to make anything. When I pledge to bring chips and dip. When I want something to spoon on top of tacos, nachos, and Trader Joe’s black bean and cheese taquitos. When I want compliments for doing next to nothing. Its easier than making good guacamole and stays better in the fridge if you can keep your hands off it.
Here is the most recent iteration of this dip. I rarely make it the same way twice but this is a good springboard to get you where you need to go.
Some notes:
- At the end of summer when its hatch chile season I sub those in for poblanos
- Sometimes I use more garlic, sometimes I throw in serranos or jalapenos
- To make it thicker, omit one of the larger peppers (add an extra to thin it out)
- To make it spicier, sub a serrano or jalapeno for a poblano
This recipe was originally based off an instagram post by Matt Gross several years ago. I’ve changed it around a little bit over the years but I’d hate to be a dick about credit since I love this dip so much.
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
cups
|
- 1 lb tomatillos husks removed, halved
- 3 cloves garlic
- 3 poblano chiles
- 1-2 serrano or jalopeno chiles (optional)
- 1 tbs sunflower oil
- 1 large hass avocado skin and pit removed
- 1 bunch cilantro thick stems removed, roughtly chopped
- 1 lime juiced
- salt and pepper to taste
Ingredients
|
|
Turn on your oven broiler.
Pour oil over tomatillos, garlic cloves and chiles on a baking sheet and mix to coat everything. Spread it all out evenly (tomatillos cut side down) and put in the oven for 10 minutes, flipping peppers and garlic halfway through. Parts of everything should be charred, but keep an eye out in the second half of cooking if you think its getting TOO blackened.
Let everything cool a bit, then remove the stems and seeds from the peppers. Add everything to a blender (make sure to get all that tomatillo juice!) including the avocado, cilantro and lime juice. Blend til smooth and season with salt and pepper.
Can be chilled or served as is - there are no rules.
