This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
12 ea Tomatillos; *
1/2 c Yellow Onion; Chopped
5 ea 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
* 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