Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    tomatillos -- *
     1/2  cup           yellow onion -- chopped
   5                    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

Preparation:

* 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.