Green chili salsa dip - beware very hot

6

Ingredients

Quantity Ingredient
12 Tomatillos, *
½ cup Yellow Onion, Chopped
5 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 stems and seeds.

** Carefully split each pepper and remove the seeds. Wear eye protection.

~------------------------------------------------------------------------- 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 3-½ cups of dip.

SUGGESTED DIPPERS: Corn Tortillas, Potato Skins, Celery, Jicama, Monterey Jack Cheese, Cheddar Cheese.

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