Recipe: Green Chili Salsa Dip BEWARE VERY HOT

Title: Green Chili Salsa Dip (Beware Very Hot)
Categories: Dips, Vegetables, Mexican, Chili, Salsa
Yield: 6 servings

12 ea Tomatillos; * 1/2 c Yellow Onion; Chopped
5 ea Jalapeno Peppers; ** 1 1/2 ts Garlic; Minced
1 1/2 ts Fresh Tarragon; Chopped, OR 1/2 ts Dried Tarragon; Crushed
1/2 ts Sugar 1/2 ts Salt
1/8 ts Black Pepper 3 tb Fresh Cilantro; Chopped
2 tb Lime Juice 2 tb 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 3 1/2 cups of
dip. SUGGESTED DIPPERS: Corn Tortillas, Potato Skins, Celery, Jicama,
Monterey Jack Cheese, Cheddar Cheese



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