Green Chili Salsa Dip (Beware Very Hot)

Submitted by Jellyqueen

• Ingredients: 11
• Yields: 3 cups of dip
• Serves: 6

ingredients

• 12 tomatillos
• 118.29 ml yellow onion, Chopped
• 5 jalapeno peppers (Carefully split each pepper and remove the seeds. Remember to wear)
• 7.39 ml garlic, Minced
• 7.39 ml fresh tarragon, Chopped or 2.46 ml dried tarragon, Crushed
• 2.46 ml sugar
• 2.46 ml salt
• 0.61 ml black pepper
• 44.37 ml fresh cilantro, Chopped
• 29.58 ml lime juice
• 29.58 ml olive oil

directions

1. Coarsely chop the tomatillos and place in a bowl.
2. Add all the other ingredients and mix well.
3. May be served at room temperature, or chilled.
4. AGAIN BEWARE AS THIS DIP IS VERY HOT!
5. SUGGESTED DIPPERS: Corn Tortillas, Potato Skins, Celery, Jicama, Monterey Jack Cheese, Cheddar Cheese

Reviews

[Doug Thompson]

Concerning handling chili peppers, it really is unnecessary to use gloves. What I have done for years is wash my hands with a small amount of liquid dishwashing detergent and water immediately after handling the peppers. This technique has never failed to remove the capsaicin-bearing oil. Regular hand soaps are not designed to remove oil and grease in the same manner as detergents and are definitely not as effective in this application.