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