Recipe for Green Chili Salsa Dip - Beware Very Hot

12.00		Tomatillos, *
0.50	c	Yellow Onion, Chopped
5.00		Jalapeno Peppers **
1.50	ts	Garlic, Minced
1.50	ts	Fresh Tarragon, Chopped, OR
0.50	ts	Dried Tarragon, Crushed
0.50	ts	Sugar
0.50	ts	Salt
0.12	ts	Black Pepper
3.00	tb	Fresh Cilantro, Chopped
2.00	tb	Lime Juice
2.00	tb	Olive Oil

Instructions:
* Tomatillos are Mexican green tomatoes in husks.
Remove stems and seeds.
** Carefully split each pepper and remove the seeds.
Wear eye protection.
~------------------------------------------------------------------------- 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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