Green chili salsa dip ( beware very hot )
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Tomatillos; * | |
| 5 | Jalapeno Peppers; ** | |
| 1½ | teaspoon | Fresh Tarragon; Chopped, OR |
| ½ | teaspoon | Sugar |
| ⅛ | teaspoon | Black Pepper |
| 2 | tablespoons | Lime Juice |
| ½ | cup | Yellow Onion; Chopped |
| 1½ | teaspoon | Garlic; Minced |
| ½ | teaspoon | Dried Tarragon; Crushed |
| ½ | teaspoon | Salt |
| 3 | tablespoons | Fresh Cilantro; Chopped |
| 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