*  Exported from  MasterCook  *
 
                  Green Chili Salsa Dip (Beware Very Hot)
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Chili
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   12                    tomatillos -- * see note
      1/2  cup           yellow onion -- chopped
    5                    jalapeno peppers -- ** see note
    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. 
 ** Remove the stems and Carefully split each pepper and remove the
 seeds. Remember to wear rubber 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
 
 Busted by Christopher E. Eaves <cea260@airmail.net>
 
 
 
 
 
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