Green Chili Salsa Dip

by Kathleen Morrison

Servings: 3 cups

INGREDIENTS

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

INSTRUCTIONS

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.

CHEF COMMENTS

*Tomatillos are Mexican green tomatoes in husks. Remove the stems.

**Carefully split each pepper and remove the seeds. Remember to wear rubber gloves.

Beware, as this dip is very, very hot.

Suggested dippers: corn tortillas, potato skins, celery, jicama, monterey jack cheese, cheddar cheese.

Tagged: dipsspreads, salsadip add tags

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