Super Bowl Sunday is the second largest food consumption day in America coming behind only Thanksgiving. If you’re like more than 100 million people, you will be attending or hosting a Super Bowl party or enjoying the game in the comfort of your home. When deciding what to serve for food (or what you could bring), consider something a little outside the ordinary fare. My roasted tomatillo onion dip is fresh and tangy and something that will disappear faster than the Bills mid-season hopes of ever winning a Super Bowl. If you prefer something a bit spicier, remove the stem and seeds from a jalapeno and roast with the other vegetables.
Many people have never purchased tomatillos or may have no idea what they are. Raw, they have a tangy sour apple flavor. When cooked, the tang remains, but becomes mellow and more palatable. Most supermarkets stock tomatillos and can be found usually next to the tomatoes. When selecting, you want a firm flesh and bright green color. The husk should also be green. If it is beginning to turn yellow, the fruit has begun to lose its tanginess.
Ingredients (makes 2 cups)
- 1 lb fresh tomatillos
- 1/2 large onion
- 1 large hass avocado, peel and pit removed
- 3 large or 6 small garlic cloves
- 1/2c creme fraiche or sour cream
- 1 jalapeno, seeded (optional)
1. Preheat your oven to 425 degrees. Remove the husk from the tomatillo and wash the flesh of the fruit. Tomatillos usually have a tacky substance on the skin, so be sure not to skip this part. Cut the tomatillos into quarters. Peel the onion and cut into similar sized chunks. If adding jalapeno, cut in half.
2. Place the tomatillos, onions, jalapeno and garlic gloves (with the skin left on) on a sheet pan, drizzle with olive oil, and sprinkle lightly with salt and pepper (a pinch will do). Put into oven for 10 minutes until tomatillos have released their juices and begin to lose their shape. The onions will begin to carmelize on the edges.
3. Take vegetables out of the oven and remove skin from garlic cloves. The best method here is to let them cool for a few minutes and simply squeeze the ends between your fingers. The garlic inside should pop out. Put the vegetables and pan juices into a food processor or blender and add remaining ingredients. Puree until smooth. Season with salt and pepper to taste (go easy with the seasoning as you’ve already seasoned the vegetables).
Note: A food processor would work best here as the blades spin on the bottom of the bowl versus a blender which is designed for purees with more liquid. However, if you have a blender, shake the glass pitcher while the blender is running, turn off, and scrape down the sides, and repeat until you like the consistency. You should have no large chunks.
4. Set aside for at least 2 hours to let the flavors combined. The guacamole will be quite thick once chilled, so let it sit out for a half hour before serving with tortilla chips or assorted crudite (raw vegetables).
- Cold, this makes a great sandwich spread.
- This recipe can also be used to make a delicious sauce. Substitute the creme fraiche or sour cream with equal parts buttermilk or cream. After pureeing, heat over medium heat (5 on your dial) until steam begins to form, then reduce heat to simmer (2 or 3 on your dial) for 10 minutes. The tangy, roasted flavor would pair beautifully on top of chicken or firm fleshed fish such as salmon and swordfish.