12 ea Tomatillos; * 1/2 c Yellow Onion; Chopped 5 ea Jalapeno Peppers; ** 3 tb Fresh Cilantro; Chopped 1 1/2 ts Garlic; Minced 2 tb Lime Juice 2 tb Olive Oil 1 1/2 ts Fresh Tarragon; Chopped, OR 1/2 ts Dried Tarragon; Crushed 1/2 ts Sugar 1/2 ts Salt 1/8 ts 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, Mont
erey Jack Cheese, Cheddar Cheese
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