Green Chili Salsa Dip (Beware Very Hot)

12 each tomatillos, *
1/2 cup yellow onion, chopped
5 each jalapeno peppers, **
3 tbsp fresh cilantro, chopped
1 1/2 tsp garlic, minced
2 tbsp lime juice
2 tbsp olive oil
1 1/2 tsp fresh tarragon, chopped, or
1/2 tsp dried tarragon, crushed
1/2 tsp sugar
1/2 tsp salt
1/8 tsp 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

Servings: 6