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Green Chili Salsa Dip (Beware Very Hot)


12 each Tomatillos; *
1/2 cup Yellow Onion; Chopped
5 each Jalapeno Peppers; **
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.

Yield: 6 servings

Remove the stems and** Carefully split each pepper and remove the seeds. Remember to wear rubber gloves when you do 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!

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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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.