Green Chili Salsa Dip (BEWARE VERY HOT)
rec.food.cooking/Luke Rao/1995
Servings: 6

12 tomatillos*
1/2 cup yellow onion; chopped
5 jalapeno peppers**
3 tbsp fresh cilantro; chopped
1 1/2 tsp garlic; minced
2 tbsp lime juice
2 tbsp olive oil
1 1/2 tsp fresh tarragon; chopped, or
1/2 tsp dried tarragon; crushed
1/2 tsp sugar
1/2 tsp salt
1/8 tsp black pepper

*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!!!!!!

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