Green Chili Salsa Dip (Beware Very Hot)
Recipe: 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