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Green Chili Salsa Dip (Beware Very Hot)




Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Green Chili Salsa Dip (Beware Very Hot)

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

 

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