Pumpkin Seed and Tomatillo Dip

• 1 pound tomatillos, husked, rinsed and halved
• 7 garlic cloves, crushed and peeled
• 5 tablespoons extra-virgin olive oil
• Kosher salt
• Pepper
• 2 dried chiles, such as New Mexico or guajillo, stemmed and cut into 1-inch pieces
• 1 cup salted roasted pumpkin seeds, coarsely chopped
• 1/8 teaspoon sugar

1. Preheat the oven to 450.
2. On a large baking sheet, toss the tomatillos and garlic with 2 tablespoons of the olive oil and season with salt and pepper.
3. Roast for about 15 minutes, stirring occasionally, until the tomatillos are tender.
4. Add the dried chiles and roast for 3 minutes longer, until the chiles are toasted.
5. Scrape the tomatillo mixture into a food processor and pulse until smooth.
6. Transfer the dip to a medium bowl and stir in the pumpkin seeds, sugar and remaining 3 tablespoons of olive oil.
7. Season with salt and pepper.

garlic, extravirgin olive oil, kosher salt, pepper, chiles, pumpkin seeds, sugar

Taken from www.foodandwine.com/recipes/pumpkin-seed-and-tomatillo-dip (may not work)