* Exported from MasterCook * Green Chili Salsa Dip (Beware Very Hot) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Chili Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 - - - - - - - - - - - - - - - - - -