While this recipe, like all recipes, is a work in progress, this latest combination is what we’ve found to work well so far to make a spicy, creamy avocado tomatillo dip. Being huge fans of TacoDeli in Austin and their infamous Dona sauce, we thought we may need to try our hand at making something, while not comparable of course, but that just might do for those days we’re not in Austin to head down to their Lamar Street location.

This is fairly quick and easy to make, which has made it a great trick for some last minute, quick hobbying on a Friday night. We’ve found that this dip goes great on tacos and enchiladas, as a substitute for salad dressing or a dip for veggies and, of course, just with a big ol’ bowl of tortilla chips. If you make sure that there is enough fresh squeezed lime juice in it, with the avocado pits kept in an airtight container, you may even find that it will last for a few days in the fridge…if there’s any left!

1 large poblano pepper

1/2 white onion

1 large can tomatillos, drained – or 10-12 small, cooked tomatillos (husk, rinse & boil them for 5 minutes til they soften)

2 serrano peppers

1 jalapeno pepper

1 habanero pepper – optional for a little more kick

4 small or 2 large avocadoes

fresh squeezed juice from 2 limes

sea salt

Roast the onion and the peppers in a 400 degree oven for approximately 20 minutes or until they are roasted, but not fully charred. Peel the poblano and remove the stems from the peppers (and de-seed them if you want to reduce the kick). Add everything to your food processor and run until smooth and creamy. Add sea salt to taste.


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