Green Chili Salsa Dip (Beware Very Hot)
Source of Recipe
KSL
List of Ingredients
Green Chili Salsa Dip (Beware Very Hot)
12 tomatillos*
5 jalapeno peppers**
1 1/2 teaspoons fresh tarragon -- chopped
1/2 teaspoon sugar
1/8 teaspoon black pepper
2 tablespoons lime juice
1/2 cup yellow onion -- chopped
1 1/2 teaspoons garlic -- minced
1/2 teaspoon dried tarragon -- Crushed
1/2 teaspoon salt
3 tablespoons fresh cilantro -- chopped
2 tablespoons olive oil
* Tomatillos are a green Mexican vegetable that looks like tomato in a husk.
Recipe
Remove the stems and husks.
** Carefully split each pepper and remove the seeds.
Remember to wear 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.
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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