How to Make Red Pepper Tomatillo Dip Recipe

6 servings
25 min

I love to make it at home all the time when I can find the tomatillos. I had some on hand and decided to add some red peppers to change my green salsa dip. Here's how it turned out.

I covered the roasting pan for my toaster/air fryer. Using the convection toaster oven, cook for about 10-15 minutes or until soft and the skin on the pepper starts to peel.


Take it out and let it sit until you can touch them. Peel off the red pepper skin using a paper towel and trash the skin. It is less messy and doesn't destroy the pepper. Then, peel the roasted garlic.

Take it out and let it sit until you can touch them. Peel off the red pepper skin using a paper towel and trash the skin. It is less messy and doesn't destroy the pepper. Then, peel the roasted garlic.

Slice up the onions and cut the lime in half. Set aside.

In the food processor, add the tomatillos, roasted garlic (peeled), red pepper without skin, ½ of an onion slice or two, the cilantro, squeeze of a whole lime, salt, and pepper, then turn on the food processer until it is dip consistency.


Then, please put it in the fridge for a few hours to cool.

Here's the finished Salsa Verde with Red Pepper dip after it was refrigerated. When letting it cool in the refrigerator, it will get thicker and grip for sturdy chips.

Serve it with nachos.

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How to Make Red Pepper Tomatillo Dip Recipe

Recipe details

  • 6  servings
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
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Ingredients


  • 1 lb of tomatillos - peeled and cleaned. Do Not include leaves, husk, and stems. They are poisonous.
  • One red pepper - roasted, skin peeled, and seeded.
  • Three large garlic cloves pieces not peeled
  • ½ white onion sliced
  • 1 tablespoon cilantro dried
  • Salt and pepper to taste

Instructions


Peel and clean the tomatillos.
Clean the red pepper and slice the sides and remove the seeds.
Add garlic clove pieces with skin on.
Then, add the garlic with the skin on it on a lined baking sheet. Add the red pepper pieces and the tomatillos halved.
Using the convection toaster oven, cook for about 10-15 minutes or until soft and the skin on the pepper starts to peel.
Take it out and let it sit until you can touch them. Peel off the red pepper skin using a paper towel and trash the skin. It is less messy and doesn't destroy the pepper. Then, peel the roasted garlic.
In the food processor, add the tomatillos, roasted garlic (peeled), red pepper without skin, ½ of an onion slice, the cilantro, salt, and pepper, then turn on the food processer until it is dip consistency.
Then, please put it in the fridge for a few hours to cool.

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