It’s football season, y’all… and that means Sunday football, Thursday football and football on every iPhone or device known to man. Ok… I might be exaggerating but it seems that way for all of us non-football folks.
I just tend to jump on the bandwagon for whoever is winning at the moment – since we are in Arizona, you’d think that we’d root for the Arizona Cardinals, but my Dad has loaded my kids down with so much Vikings gear that my kids could probably start a small football team of their own – and call themselves the mini Vikes.
Sundays are a treasured time in our home – the kids like to have the day to relax before the busy week starts again, while Dad watches football from sun-up to sun-down. The day involves a lot of snacking, backyard water fights, and requests for mom to be in the kitchen making food for everyone to eat.
Foods like this creamy salsa verde avocado dip.
And bowl after bowl of chips that they can dip and dunk as they run from the backyard through the house with their wet swim gear on.
While some areas of the country might be preparing for the cold winter weather, we’re starting to enjoy the mildly cooler upper 90’s temps, somewhat chilly nights, and the opportunity to open our windows to get the musty smells out. It is my favorite time of the year.
This dip is so incredibly simple to throw together, and even better to devour. Start by roasting your tomatillos, onion, garlic, and jalapeño under the broiler for a few minutes until they are blistered and beautiful. They will look very squishy and soft.
I usually keep mine in the oven on roast for 10-13 minutes.
Then pull out the tray very carefully, and add the contents to the blender with an avocado, a 1/2 bunch cilantro (a handful or two should be sufficient) and the juice of a few limes. Give it a good pulse, throw in a little salt for flavor and pour it into a serving dish to enjoy with the family.
You can control the heat of this dip with the jalapeños – add a full jalapeño for more kick, or just stick with a half of a jalapeño if you can’t handle too much heat. Roast the jalapeño with the tomatillos and remove the seeds before throwing in the blender.
I just want to remind you that you’ll want to make sure you wear gloves when you are working with jalapenos – nothing is worse than scratching your face and having to deal with the heat that follows for a day or two after.