¾ pound fresh tomatillos
4 large garlic cloves
3 California avocados
½ cup chopped fresh cilantro sprigs
1 ½ tablespoons fresh lime juice, or to taste
4 tablespoons finely chopped red onion
Remove the outer skin of the tomatillos and rinse in warm water. This will remove the stickiness of the tomatillos.
In a heavy cast iron skillet, lightly brown the tomatillos and garlic. Be careful not to burn the tomatillos. Remove from heat and transfer to a plate. Let it cool to room temperature.
Puree tomatillos mixture until smooth. Cut the avocado and remove the seed. Scoop the flesh of the avocado and add to the tomatillos mixture. Coarsely chop. Mix in cilantro, lime juice, 3 tablespoon onion, salt and pepper.
Garnish dip with the remaining tablespoon onion and serve with tortilla chips, vegetables or crackers.
2 large garlic cloves, minced
½ large green bell pepper, chopped
½ medium onion, chopped
1 teaspoon vegetable oil
2 15-ounce cans black beans, rinsed and drained well
3 tablespoons fresh lime juice
¼ cup packed fresh coriander sprigs, washed well and spun dry
1 teaspoon ground coriander seeds
1 teaspoon ground cumin, or to taste
½ teaspoon cayenne, or to taste
¼ teaspoon salt, or to taste
Freshly ground black pepper to taste
2 tablespoons water
Cook garlic, green bell pepper and onion in vegetable oil until the onion is transparent. Remove from heat.
Blend beans, lime juice, coriander sprigs, spices and water in a food processor until smooth. Add water up to 2 tablespoons to reach desired consistency.
Add the onion mixture to the food processor and blend until smooth.
Cover the dip and refrigerate for a minimum of 3 hours and up to 24 hours.
Serve dip with tortilla chips, crackers or vegetables