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Green Chili Salsa Dip (Beware Very Hot)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chili
Amount Measure Ingredient -- Preparation Method
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12 tomatillos -- * see note
1/2 cup yellow onion -- chopped
5 jalapeno peppers -- ** see note
1 1/2 teaspoons garlic -- minced
1 1/2 teaspoons fresh tarragon; chopped -- or
1/2 teaspoon dried tarragon -- crushed
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons fresh cilantro -- chopped
2 tablespoons lime juice
2 tablespoons olive oil
* Tomatillos are Mexican green tomatoes in husks.
** Remove the stems and Carefully split each pepper and remove the
seeds. Remember to wear rubber gloves!!!
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
Busted by Christopher E. Eaves
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