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@@@@@ Now You're Cooking! Export Format Green Chili Salsa Dip (Beware Very Hot) none 12 tomatillos* 5 jalapeno peppers** 1 1/2 teaspoons fresh tarragon; chopped 1/2 teaspoon sugar 1/8 teaspoon black pepper 2 tablespoons lime juice 1/2 cup yellow onion; chopped 1 1/2 teaspoons garlic; minced 1/2 teaspoon dried tarragon; Crushed 1/2 teaspoon salt 3 tablespoons fresh cilantro; chopped 2 tablespoons olive oil * Tomatillos are a green Mexican vegetable that looks like tomato in a husk. Remove the stems and husks. ** Carefully split each pepper and remove the seeds. Remember to wear 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. Makes about 3 1/2 cups of dip. SUGGESTED DIPPERS: Corn Tortillas, Potato Skins, Celery, Jicama, Monterey Jack Cheese, Cheddar Cheese Posted to the BBQ List by Carey Starzinger on Apr 04, 1996. - - - - - - - - - - - - - - - - - - Yield: 6 servings Preparation Time: 0:00 ** Exported from Now You're Cooking! v5.57 ** |
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