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Green Chili Salsa Dip (Beware Very Hot) appetizers, vegetables, chili, salsa, dips 12 tomatillos; * 1/2 cup yellow onion; chopped 5 jalapeno peppers; ** 3 tablespoon fresh cilantro; chopped 1 1/2 teaspoon garlic; minced 2 tablespoon lime juice 2 tablespoon olive oil 1 1/2 teaspoon fresh tarragon; chopped, or 1/2 teaspoon dried tarragon; crushed 1/2 teaspoon sugar 1/2 teaspoon salt 1/8 teaspoon black pepper * 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 3 1/2 cups of dip. SUGGESTED DIPPERS: Corn Tortillas, Potato Skins, Celery, Jicama, Monterey Jack Cheese, Cheddar Cheese Yield: 6 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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