Tomatillo and Pepita Dip

Tomatillo and Pepita Dip



3 fresh tomatillos – husks removed
1/2 cup shelled raw pumpkin seeds (pepitas)
2 medium cloves garlic, peeled
2 tablespoons lemon juice
1/3 cup almond oil
1/2 cup lightly packed fresh cilantro
1/2 teaspoon  Murray River salt
Tortilla chips or sliced cucumber


1. Put tomatillos in a small pan and broil 4 to 6 in. from heat, turning once, until skins are lightly charred, 5 to 7 minutes.

2. In a small, heavy skillet over medium heat, toast pumpkin seeds until golden brown, 2 to 4 minutes.

3. In a blender or food processor, mix tomatillos, pumpkin seeds, garlic, lemon juice, olive oil, cilantro, and salt until combined but still slightly chunky. Scrape into a small bowl; add more salt to taste. Serve with chips or sliced cucumbers.