Green Chili Salsa Dip (Beware Very Hot)

• 12 tomatillos*
• 5 jalapeno peppers**
• 1 1/2 teaspoons fresh tarragon -- chopped
• 1/2 teaspoon sugar
• 1/8 teaspoon black pepper
• 2 tablespoons lime juice
• 1/2 cup yellow onion -- chopped
• 1 1/2 teaspoons garlic -- minced
• 1/2 teaspoon dried tarragon -- Crushed
• 1/2 teaspoon salt
• 3 tablespoons fresh cilantro -- chopped
• 2 tablespoons olive oil

  * Tomatillos are a green Mexican vegetable that looks like tomato in a husk. Remove the stems and husks.

  ** Carefully split each pepper and remove the seeds. Remember to wear gloves.

  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. Makes about 3 1/2 cups of dip.

  SUGGESTED DIPPERS: Corn Tortillas, Potato Skins, Celery, Jicama, Monterey Jack Cheese, Cheddar Cheese