Tomatillo Chili Salsa Dip (Very Hot)

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Tomatillo Chili Salsa Dip (Very Hot)

 

12 tomatillos, remove stems and husks, chop

1/2 cup yellow onion, chopped

5 jalapeno peppers, seeded, chopped

1 1/2 teaspoons garlic, minced

1 1/2 teaspoons fresh tarragon, chopped or 1/2 teaspoon dried tarragon, crushed

1/2 teaspoon sugar

1/2 teaspoon salt

1/8 teaspoon black pepper

3 tablespoons fresh cilantro, chopped

2 tablespoons lime juice

2 tablespoons olive oil

 

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.

 

 

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