Yield: 6 servings
Measure | 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 |
* 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