Green Chili Salsa Dip (Beware Very Hot)

• 12 tomatillos
• 12 cup yellow onion, Chopped
• 5 jalapeno peppers (Carefully split each pepper and remove the seeds. Remember to wear)
• 1 12 teaspoons garlic, Minced
• 1 12 teaspoons fresh tarragon, Chopped or 12 teaspoon dried tarragon, Crushed
• 12 teaspoon sugar
• 12 teaspoon salt
• 18 teaspoon black pepper
• 3 tablespoons fresh cilantro, Chopped
• 2 tablespoons lime juice
• 2 tablespoons olive oil

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

yellow onion, peppers, garlic, fresh tarragon, sugar, salt, black pepper, fresh cilantro, lime juice, olive oil

Taken from www.food.com/recipe/green-chili-salsa-dip-beware-very-hot-8008 (may not work)