Title: Green Chili Salsa Dip - Beware Very Hot
Categories: Appetizer Dip Condiment
Yield: 6 Servings
| 12 | | Tomatillos, * |
| 1/2 | c | Yellow Onion, Chopped |
| 5 | | Jalapeno Peppers ** |
| 1 1/2 | ts | Garlic, Minced |
| 1 1/2 | ts | Fresh Tarragon, Chopped, OR |
| 1/2 | ts | Dried Tarragon, Crushed |
| 1/2 | ts | Sugar |
| 1/2 | ts | Salt |
| 1/8 | ts | Black Pepper |
| 3 | tb | Fresh Cilantro, Chopped |
| 2 | tb | Lime Juice |
| 2 | tb | Olive Oil |
* Tomatillos are Mexican green tomatoes in husks. Remove stems and seeds.
** Carefully split each pepper and remove the seeds. Wear eye protection.
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Coarsely chop the tomatillos and place in a bowl. Add all the other
ingredients and mix well. May be served at room temperature, or chilled.
AGAIN BEWARE AS THIS DIP IS VERY VERY HOT Makes about 3-1/2 cups of dip.
SUGGESTED DIPPERS: Corn Tortillas, Potato Skins, Celery, Jicama, Monterey
Jack Cheese, Cheddar Cheese.