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Green chili salsa dip (beware very hot)
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| Artist: |
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| Categories: |
Appetizers, Central American, Chili, Dips & Spreads, Herbs & Spices, Mexican, North American, South American, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 12
| | Tomatillos, * | | 5
| | Jalapeno Peppers, ** | | 1 1/2
| tsp | Fresh Tarragon, Chopped, OR | | 1/2
| tsp | Sugar | | 1/8
| tsp | Black Pepper | | 2
| tbsp | Lime Juice | | 1/2
| cup | Yellow Onion, Chopped | | 1 1/2
| tsp | Garlic, Minced | | 1/2
| tsp | Dried Tarragon, Crushed | | 1/2
| tsp | Salt | | 3
| tbsp | Fresh Cilantro, Chopped | | 2
| tbsp | Olive Oil |
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Procedures:
| 1 | * tomatillos are mexican green tomatoes in husks. | | 2 | Remove the stems and ** carefully split each pepper and remove the seeds. | | 3 | Remember to wear ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ coarsely chop the tomatillos and place in a bowl. | | 4 | Add all the other ingredients and mix well. | | 5 | May be served at room temperature, or chilled. | | 6 | Again beware as this dip is very very hot!!!!!! makes about 3 ?cups of dip. | | 7 | Suggested dippers: corn tortillas, potato skins, celery, jicama, monterey jack cheese, cheddar chees |
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