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Green Chili Salsa Dip (Beware Very Hot)
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    Green Chili Salsa Dip (Beware Very Hot)

  • 12 tomatillos*
  • 5 jalapeno peppers**
  • 1 1/2 teaspoons fresh tarragon -- chopped
  • 1/2 teaspoon sugar
  • 1/8 teaspoon black pepper
  • 2 tablespoons lime juice
  • 1/2 cup yellow onion -- chopped
  • 1 1/2 teaspoons garlic -- minced
  • 1/2 teaspoon dried tarragon -- Crushed
  • 1/2 teaspoon salt
  • 3 tablespoons fresh cilantro -- chopped
  • 2 tablespoons olive oil
  • * Tomatillos are a green Mexican vegetable that looks like tomato in a husk. Remove the stems and husks.

    ** Carefully split each pepper and remove the seeds. Remember to wear gloves.

    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. Makes about 3 1/2 cups of dip.

    SUGGESTED DIPPERS: Corn Tortillas, Potato Skins, Celery, Jicama, Monterey Jack Cheese, Cheddar Cheese Posted to the BBQ List by Carey Starzinger on Apr 04, 1996.

    From: Carey Starzinger
    Posted By: BBQ Mailing List
    Post Date: Apr 04, 1996

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