Green chili salsa dip ( beware very hot )

6 servings

Ingredients

Quantity Ingredient
12 Tomatillos; *
5 Jalapeno Peppers; **
1½ teaspoon Fresh Tarragon; Chopped, OR
½ teaspoon Sugar
⅛ teaspoon Black Pepper
2 tablespoons Lime Juice
½ cup Yellow Onion; Chopped
1½ teaspoon Garlic; Minced
½ teaspoon Dried Tarragon; Crushed
½ teaspoon Salt
3 tablespoons Fresh Cilantro; Chopped
2 tablespoons Olive Oil

Directions

* Tomatillos are Mexican green tomatoes in husks. Remove the stems and ** Carefully split each pepper and remove the seeds.

Remember to wear

++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ 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 3½ cups of dip. SUGGESTED DIPPERS: Corn Tortillas, Potato Skins, Celery, Jicama, Monterey Jack Cheese, Cheddar Cheese

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