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Green Chili Salsa
Yield: 6 servings
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
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.
Serve with: corn tortillas, potato skins, celery, jicama, monterey
jack cheese, cheddar cheese.
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Green Chile 01