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Green Chili Salsa Dip (beware Very Hot) Recipe

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    Source: www.yumyum.comReport recipe

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    Nutrition Info . . .

    NutrientsLipids, Carbohydrates, Cellulose
    VitaminsA, C, P
    MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 12 Tomatillos;

    2. 1/2 ts Salt

    3. 1/2 ts Sugar

    4. 1/2 ts Dried Tarragon; Crushed

    5. 1 1/2 ts Fresh Tarragon; Chopped, OR 2 tb Olive Oil

    6. 2 tb Lime Juice

    7. 1 1/2 ts Garlic; Minced

    8. 3 tb Fresh Cilantro; Chopped

    9. 5 Jalapeno Peppers;

    10. 1/2 c Yellow Onion; Chopped

    11. 1/8 ts Black Pepper

    Instructions Jump to Ingredients ↑

    1. * Tomatillos are Mexican green tomatoes in husks.

    2. ** Carefully split each pepper and remove the seeds.

    3. Coarsely chop the tomatillos and place in a bowl.

    4. Add all the other ingredients and mix well.

    5. May be served at room temperature, or chilled.

    6. AGAIN BEWARE AS THIS DIP IS VERY VERY HOT!!! Makes about 3 1/2 cups of dip.

    7. SUGGESTED DIPPERS: Corn Tortillas, Potato Skins, Celery, Jicama, Monterey Jack Cheese, Cheddar Cheese

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