| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Mexican | Appetizers, Dips, Vegetables | 6 | Servings |
INGREDIENTS
| 12 | Tomatillos, * | |
| 1/2 | c | Yellow Onion, Chopped |
| 5 | Jalapeno Peppers, ** | |
| 3 | T | Fresh Cilantro, Chopped |
| 1 1/2 | t | Garlic, Minced |
| 2 | T | Lime Juice |
| 2 | T | Olive Oil |
| 1 1/2 | t | Fresh Tarragon, Chopped OR |
| 1/2 | t | Dried Tarragon, Crushed |
| 1/2 | t | Sugar |
| 1/2 | t | Salt |
| 1/8 | t | Black Pepper |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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