Recipe Archives->Salsa->Green Chile 01

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.

Printable version: green-chile01.txt.