Green Chili Salsa Dip
By ClaudiaJan
Green Chili Salsa Dip
Makes 3 ½ cups dip
12 each Tomatillos
5 each jalapenos, seeded if not need for heat
1 ½ tab. Fresh tarragon, chopped
1 tsp. Sugar
salt and black pepper to taste
2 tab. Lemon juice
½ cup chopped onion
3 tab. Fresh Cilantro, chopped fine
2 tab. Olive oil
Remove husks from tomatillos. Remove stems. Remove seeds from peppers. Coarsely chop everthing and combine. Can be very hot or milder, depending on how much seed and ribbing is left from the jalapenos.
Ingredients
- Green Chili Salsa Dip
- Makes 3 ½ cups dip
- 12 each Tomatillos
- 5 each jalapenos, seeded if not need for heat
- 1 ½ tab. Fresh tarragon, chopped
- 1 tsp. Sugar
- salt and black pepper to taste
- 2 tab. Lemon juice
- ½ cup chopped onion
- 3 tab. Fresh Cilantro, chopped fine
- 2 tab. Olive oil
- Remove husks from tomatillos. Remove stems. Remove seeds from peppers. Coarsely chop everthing and combine. Can be very hot or milder, depending on how much seed and ribbing is left from the jalapenos.
Preparation
Step 1
Green Chili Salsa Dip
Makes 3 ½ cups dip
12 each Tomatillos
5 each jalapenos, seeded if not need for heat
1 ½ tab. Fresh tarragon, chopped
1 tsp. Sugar
salt and black pepper to taste
2 tab. Lemon juice
½ cup chopped onion
3 tab. Fresh Cilantro, chopped fine
2 tab. Olive oil
Remove husks from tomatillos. Remove stems. Remove seeds from peppers. Coarsely chop everthing and combine. Can be very hot or milder, depending on how much seed and ribbing is left from the jalapenos.