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Green Chili Salsa Dip - Beware Very Hot

12 Tomatillos, *
1/2 c Yellow Onion, Chopped
5 Jalapeno Peppers **
1 1/2 ts Garlic, Minced
1 1/2 ts Fresh Tarragon, Chopped, OR
1/2 ts Dried Tarragon, Crushed
1/2 ts Sugar
1/2 ts Salt
1/8 ts Black Pepper
3 tb Fresh Cilantro, Chopped
2 tb Lime Juice
2 tb Olive Oil


* Tomatillos are Mexican green tomatoes in husks. Remove stems and seeds. ** Carefully split each pepper and remove the seeds. Wear eye protection.

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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