Green Chili Salsa Dip (Beware Very Hot)
Green Chili Salsa Dip (Beware Very Hot) - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 4.7 / 5 based on 11 reviews
Prep Time: 10 min Total Time: 35 min Yield: 8 Serving
Nutrition Facts: 240 calories 9 grams fat
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© Jim Catanich
"A great combination of chocolate chips, oatmeal, and peanut butter." - ethelmertz
"Save yourself a lot of money by making your own homemade cinnamon rolls! The dough is made in the bread machine and everything else is done by hand." - colleen b. smith
"To Die For Blueberry Muffins - Extra big blueberry muffins are topped with a sugary-cinnamon crumb mixture in this souped-up blueberry muffin recipe." - dakota kelly
"This recipe will give you two loaves of plain, sweet white bread that are quick and easy to make." - bdld
"When do i add the wine? What a great recipe. Quick and easy!" - latosha m.
"A moist and delicious zucchini bread flavored with walnuts and cinnamon. Easy to bake and freeze, this recipe makes two loaves." - laurie bennett