Pepita-Roasted Tomatillo Dip

• 3 fresh tomatillos (about 6 oz. total), husks removed
• 1/2 cup shelled raw pumpkin seeds (pepitas)
• 2 medium cloves garlic, peeled
• 2 tablespoons lemon juice
• 1/3 cup extra-virgin olive oil
• 1/2 cup lightly packed fresh cilantro
• 1/2 teaspoon salt
• Tortilla chips

1. Put tomatillos in a small pan and broil 4 to 6 in. from heat, turning once, until skins are lightly charred, 5 to 8 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, whirl tomatillos, pumpkin seeds, garlic, lemon juice, olive oil, cilantro, and salt until combined but still slightly chunky. Scrape into a small bowl or gourd; add more salt to taste. Serve with chips.
4. Note: Nutritional analysis is per tablespoon.

fresh tomatillos, pumpkin seeds, garlic, lemon juice, extravirgin olive oil, cilantro, salt, tortilla chips

Taken from www.myrecipes.com/recipe/pepita-roasted-tomatillo-dip (may not work)