This carb-free summer dip is delicious with crudité. or as a sauce for roasted chicken or white fish.
Read my Summer 2017 Issue:
8 tomatillos, peeled and sliced in half
4 cherry tomatoes, sliced in half
4 cloves garlic, peeled
salt and pepper
4 tablespoons olive oil
2 tablespoons red wine vinegar
- Preheat oven to 400°F.
- Place tomatillos, tomatoes, and garlic in an oven-proof dish, and toss well with salt, pepper, and oil.
- Roast in the oven until golden, about 20 minutes.
- Cool and place in a blender with vinegar, and pulse until you have a chunky dip.
- Season to taste and serve.
Made it? Tell us about it–