Anonymous Tue May 23 19:49:31 2006

12 tomatillos*

5 jalapeno peppers**

1-1/2 teaspoons fresh tarragon -- chopped

1/2 teaspoon sugar

1/8 teaspoon black pepper

2 tablespoon 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 tablespoon fresh cilantro -- chopped

2 tablespoon olive oil

* Tomatillos are a green Mexican vegetable that looks like tomato in a husk. Remove the

stems and husks. ** Carefully split each pepper and remove the seeds. Remember to

wear gloves. 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. SUGGESTED DIPPERS: Corn Tortillas, Potato Skins, Celery, Jicama, Monterey

Jack Cheese, Cheddar Cheese Posted to the Bbq by Carey Starzinger on Apr 04, 1996.