Ingredients
12 ea Tomatillos; *
1 1/2 ts Garlic; Minced
5 ea Jalapeno Peppers; **
1/2 ts Dried Tarragon; Crushed
1 1/2 ts Fresh Tarragon; Chopped, OR 1/2 ts Salt
1/2 ts Sugar
3 tb Fresh Cilantro; Chopped
1/8 ts Black Pepper
2 tb Lime Juice
1/2 c Yellow Onion; Chopped
2 tb Olive Oil
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* Tomatillos are Mexican green tomatoes in
husks. Remove the stems and
** Carefully split each pepper and remove the seeds.
Remember to wear kitchen gloves.
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
Makes 6 servings.
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