Green chili salsa dip (beware very hot)

6 servings

Ingredients

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