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Green chili salsa dip (beware very hot)

Yield: 6 Servings

Ingredients:

• 12 ea Tomatillos; *
• 1/2 c Yellow Onion; Chopped
• 5 ea Jalapeno Peppers; **
• 3 tb Fresh Cilantro; Chopped
• 1 1/2 ts Garlic; Minced
• 2 tb Lime Juice
• 2 tb Olive Oil
• 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

Instructions:

* Tomatillos are Mexican green tomatoes in husks. Remove the stems and husks before using. ** Carefully split each pepper and remove the seeds. Remember to wear some type of gloves when doing this. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ 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

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