Green chili salsa dip (beware very hot)
Yield: 6 servings
Ingredients:
- 12 ea Tomatillos; * 1/2 c Yellow Onion; Chopped
- 5 ea 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
Instructions:
* 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 3 1/2 cups of dip. SUGGESTED DIPPERS: Corn Tortillas Potato Skins Celery Jicama Monterey Jack Cheese Cheddar Cheese
