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Green Chili Salsa Dip



Yield: 6 servings
12 ea tomatillos; *
5 ea jalapeno peppers; **
1 1/2 ts fresh tarragon; chopped, or
1/2 ts sugar
1/8 ts black pepper
2 tb lime juice
1/2 c yellow onion; chopped
1 1/2 ts garlic; minced
1/2 ts dried tarragon; crushed
1/2 ts salt
3 tb fresh cilantro; chopped
2 tb olive oil


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.
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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