I’m always on the look-out for great appetizer recipes that are on the lighter side and full of veges. It seems like most appetizers are heavy on cheese, sour cream, meat, and or bread – all super filling (and delicious). So when we do make a meal of appetizers (always a big hit with kids and grown-ups alike), I like to have some balance and that includes something yummy made of veges or fruit. This Chili Verde dip is really just a bowl of delicious chile verde sauce served cold with freshly chopped peppers on top. Add some corn chips or fresh dipping veges and you’ve got a delicious, full of vegetables appetizer which is a nice starter or complement to a heavy meal. And, you can make this ahead! I love recipes that can be made the day before to avoid the stress of timing everything perfectly, especially around the holidays or when guests are on the way.
Chili Verde Dip
Ingredients
- Handful of cilantro – maybe 1 cup if you had to measure – up to your taste
- 1 clove garlic – more if you love it and want to scare away vampires and maybe your family and friends too!
- 8-10 to matillos depending on size – enough to fill a small stockpot with 2 layers of them
- 1 med –large onion
- 1-2 jalapenos – seeds removed if you don’t like the heat - see note
- 1/2 cup red yellow, or orange pepper chopped
- tortilla chips for dipping
- fresh peppers sliced for dipping
Instructions
- Peel the tomatillos and put in saucepan.
- Add the seeded (or not) jalapenos.
- Cover with water – do not add too much, just enough to cover.
- Cover and cook until soft – maybe 5 minutes
- Pour this into a blender along with the onion, garlic, and cilantro. Blend.
- Heat up a skillet (I like cast iron). When the skillet is nice and hot, add 1-2 tablespoons of olive oil. Pour in the sauce from the blender and “pan fry” the sauce.
- Cool and put in the refrigerator to chill. Made a day ahead is always best as it gives the flavors time to develop.
- You can top with any combination of peppers, onions, tomatoes, and cilantro. Add a little jalapeno for an extra kick!
- Serve with tortilla chips and/or sliced fresh peppers.
Notes
Also, and most importantly, be careful when cutting peppers that you don't touch your eyes or any other sensitive area. Even a thorough hand washing might not get rid of all the hot oil. You could also wear disposable gloves when cutting peppers.
See my original Chili Verde Sauce Post with more detailed descriptions on the cooking process.