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Green Chili Salsa Dip (Beware Very Hot)

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    Source: www.cookingrecipes4u.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 12 ea Tomatillos;

    2. 1/2 c Yellow Onion; Chopped

    3. 5 ea Jalapeno Peppers; **

    4. 3 tb Fresh Cilantro; Chopped

    5. 1 1/2 ts Garlic; Minced

    6. 2 tb Lime Juice

    7. 2 tb Olive Oil

    8. 1 1/2 ts Fresh Tarragon; Chopped, OR 1/2 ts Dried Tarragon; Crushed

    9. 1/2 ts Sugar

    10. 1/2 ts Salt

    11. 1/8 ts Black Pepper

    Instructions Jump to Ingredients ↑

    1. * Tomatillos are Mexican green tomatoes in husks. Remove the stems and husks before using. ** Carefully split each pepper and remove the seeds. Remember to wear some type of gloves when doing this. ++ 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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