Yield: 6
Measure | Ingredient |
---|---|
12 \N | Tomatillos, * |
½ cup | Yellow Onion, Chopped |
5 \N | 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 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.