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| RECIPE FOR GREEN CHILI SALSA DIP (BEWARE VERY HOT) |
Title: Green Chili Salsa Dip (beware Very Hot)
Category: Chili -vegetarian
Serves: 6
Ingredients:
| 12.00 | | Tomatillos; * | | 0.50 | c | Yellow Onion; Chopped | | 5.00 | | Jalapeno Peppers; ** | | 3.00 | tb | Fresh Cilantro; Chopped | | 1.50 | ts | Garlic; Minced | | 2.00 | tb | Lime Juice | | 2.00 | tb | Olive Oil | | 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 |
Instructions:
* Tomatillos are Mexican green tomatoes in husks.
** Carefully split each pepper and remove the seeds.
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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