| 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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