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Green Chili Salsa Dip (Beware Very Hot)

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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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