Ingredients
- 12 tomatillos
- 5 jalapeno peppers
- 1/2 c onion (yellow)
- 2 tb lime juice
- 2 tb olive oil
- 3 tb cilantro (fresh)
- 1 1/2 ts garlic
- 2 ts tarragon (dried)
- 1/2 ts sugar
- 1/2 ts salt
- 1/8 ts black pepper
Tomatillos are Mexican green tomatoes in husks. Remove the stems and husks before using. * Carefully split each pepper and remove the seeds. Remember to wear some type of gloves when doing 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
