Green Chili Salsa Dip - Beware Very Hot

Course : Dips
Serves: 6
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12 medium tomatillos -- *
1/2 cup yellow onion -- chopped
5 medium 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 / Directions:

* 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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