Green chili salsa dip - beware very hot
6
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Tomatillos, * | |
| ½ | cup | Yellow Onion, Chopped |
| 5 | 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 |
Directions
* 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.