---------- Recipe via Meal-Master (tm) v8.00

      Title: Green Chili Salsa Dip (BEWARE VERY HOT)
 Categories: Appetizers, Dips, Vegetables
      Yield: 6 servings

     12 ea Tomatillos; *                     1/2 ts Sugar
    1/2 c  Yellow Onion; Chopped             1/2 ts Salt
      5 ea Jalapeno Peppers; **              1/8 ts Black Pepper
  1 1/2 ts Garlic; Minced                      3 tb Fresh Cilantro; Chopped
  1 1/2 ts Fresh Tarragon; Chopped, OR         2 tb Lime Juice
    1/2 ts Dried Tarragon; Crushed             2 tb Olive Oil

  *    Tomatillos are Mexican green tomatoes in husks.
   Remove the stems and **   Carefully split each pepper and remove the
  seeds.  Remember to wear
  +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++
  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
From: R2D2 #3 @1614017
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