Green Chili Salsa Dip

---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Green Chili Salsa Dip (beware Very Hot)
Categories: Salsas, Dips
      Yield: 6 servings
 
    12    Tomatillos; *
      5    Jalapeno Peppers; **
  1 1/2 ts Fresh Tarragon; Chopped, OR
    1/2 ts Sugar
    1/8 ts Black Pepper
      2 tb Lime Juice
    1/2 c  Yellow Onion; Chopped
  1 1/2 ts Garlic; Minced
    1/2 ts Dried Tarragon; Crushed
    1/2 ts Salt
      3 tb Fresh Cilantro; Chopped
      2 tb Olive Oil
 
  *    Tomatillos are Mexican green tomatoes in husks.  Remove the stems and husks.
  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
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Source:

From: cstarz@teleport.com (Carey Starzinger) Subject: Recipes: Salsas Date: 04 Apr 1996 00:00:00 GMT Message-ID: <4k0qnn$gft@nadine.teleport.com> organization: Teleport - Portland's Public Access (503) 220-1016 newsgroups: alt.cooking-chat