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Avocado Tomatillo Crema

Several years ago, I was on a serious tomatillo kick. This mysterious fruit intrigued me and I wanted to know so much more about them. So, I embarked on a tomatillo craze that did not disappoint. Roasted, grilled, diced, these beauties come in such a gorgeous package and really delight the senses. Just make sure they are ripe and ready for consumption. Perhaps I'll do a "Spotlight" post about them soon. In the meantime, I would like to enthusiastically share the very first recipe I created with tomatillos. Following strict adherence to my self -imposed summer rules, these ingredients are simple to assemble, require no roasting (although you absolutely could in cooler seasons), and yield a very complex and very satisfying result.

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2 ripe avocados, cubed

2 tomatillos, quartered

1/2 cup red onion, chopped

4 cloves of peeled garlic

1 serrano pepper, seeded and diced (optional)

2 Tablespoons fresh lime juice

2 Tablespoons grapeseed oil

2 Tablespoons ground cumin

1 teaspoon Himalayan sea salt (to taste)

Dash of white pepper (to taste)

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This dip/crema truly could not be easier to prepare. Toss all of the ingredients into your favorite Ninja or food processor and give it a righteous whirl. These quantities tend to be my go to calculation, with minimal adjusting. I might add in a pinch of extra salt or lime juice to finish, but that's about it. Your tastebuds may yearn for more of something else, however. Feel free to adjust as you like and make it your own.

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Prepared as instructed, this yields a thick and extremely satisfying dip for vegetable crudite or your favorite chip. As an additional option, you may thin it out with a little extra oil and lime juice to create more of a crema, as pictured below on these decadent grilled polenta and barbecue jackfruit bites. Either preparation is sure to delight the senses!



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