Recipe - Green Chili Salsa Dip (Beware Very Hot)

12 Tomatillos; *
One half cup Yellow Onion; Chopped
5 Jalapeno Peppers; **
3 tablespoon Fresh Cilantro; Chopped
1 One half teaspoon Garlic; Minced
2 tablespoon Lime Juice
2 tablespoon Olive Oil
1 One half teaspoon Fresh Tarragon; Chopped, OR
One half teaspoon Dried Tarragon; Crushed
One half teaspoon Sugar
One half teaspoon Salt
1/8 teaspoon 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.
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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 One half cups of
dip. SUGGESTED DIPPERS: Corn Tortillas, Potato Skins, Celery, Jicama,
Monterey Jack Cheese, Cheddar Cheese

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini