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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.
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