Title: Green Chili Salsa Dip
Categories: Appetizer Spread
Yield: 6 Servings
| 12 | | Tomatillos; * |
| 5 | | Jalapeno Peppers; ** |
| 1 1/2 | ts | Fresh Tarragon; Chopped, OR |
| 1/2 | ts | Sugar |
| 1/8 | ts | Black Pepper |
| 2 | tb | Lime Juice |
| 1/2 | c | Yellow Onion; Chopped |
| 1 1/2 | ts | Garlic; Minced |
| 1/2 | ts | Dried Tarragon; Crushed |
| 1/2 | ts | Salt |
| 3 | tb | Fresh Cilantro; Chopped |
| 2 | tb | Olive Oil |
* Tomatillos are Mexican green tomatoes in husks. Remove the stems and
** Carefully split each pepper and remove the seeds. Remember to wear
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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