Ingredients
| 12 | tomatillos* | | 5 | jalapeño peppers** | | 1-1/2 tsp. | chopped fresh tarragon or | | 1/2 tsp. | dried tarragon, crushed | | 1/8 tsp. | black pepper | | 2 tbsp. | lime juice | | 1/2 cup | chopped yellow onion | | 1-1/2 tsp. | minced garlic | | 1/2 tsp. | salt | | 3 tbsp. | chopped fresh cilantro | | 2 tbsp. | olive oil | | 1/2 | sugar |
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Instructions
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.
Author's Comments
*Tomatillos are Mexican green tomatoes in husks. Remove the stems.
**Carefully split each pepper and remove the seeds. Remember to wear rubber gloves.
Beware, as this dip is very, very hot.
Suggested dippers: corn tortillas, potato skins, celery, jicama, monterey jack cheese, cheddar cheese.
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