Green Chili Salsa Dip (beware Very Hot) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
12 each: Tomatillos, *
1/2 cup: Yellow Onion, Chopped
5 each: Jalapeno Peppers, **
3 tbsp: Fresh Cilantro, Chopped
1 1/2 tsp: Garlic, Minced
2 tbsp: Lime Juice,
2 tbsp: Olive Oil,
1 1/2 tsp: Fresh Tarragon, Chopped, OR
1/2 tsp: Dried Tarragon, Crushed
1/2 tsp: Sugar,
1/2 tsp: Salt,
1/8 tsp: Black Pepper,
Directions:
* 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
Source from luhu.jp
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
Source from luhu.jp