MM: Green Chili Salsa Dip (Beware Very Hot)
---------- Recipe via Meal-Master (tm) v8.05

Title: Green Chili Salsa Dip (Beware Very Hot)
Categories: Appetizers, Dips, Vegetables
Yield: 6 Servings

12 ea Tomatillos; *
5 ea Jalapeno Peppers; ** 1 1/2 t Fresh Tarragon; Chopped, OR
1/2 t Sugar
1/8 t Black Pepper
2 tb Lime Juice
1/2 c Yellow Onion; Chopped
1 1/2 t Garlic; Minced
1/2 t Dried Tarragon; Crushed
1/2 t Salt
3 tb Fresh Cilantro; Chopped
2 tb 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
when handling peppers...
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++ +++ 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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