| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Mexican |
Appetizers, Dips, Vegetables |
6 |
Servings |
INGREDIENTS
| 12 |
|
Tomatillos; * |
| 1/2 |
c |
Yellow Onion; Chopped |
| 5 |
|
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 |
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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