Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 ea Tomatillos; *
1/2 c Yellow Onion; Chopped
5 ea Jalapeno Peppers; **
3 tb Fresh Cilantro; Chopped
1 1/2 ts Garlic; Minced
2 tb Lime Juice
2 tb Olive Oil
1 1/2 ts Fresh Tarragon; Chopped, OR
1/2 ts Dried Tarragon; Crushed
1/2 ts Sugar
1/2 ts Salt
1/8 ts 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.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++ 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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