Salsa Recipes

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Green Chili Salsa

12 tomatillos
1/2 cup yellow onion, chopped
5 jalapeno peppers
1 1/2 teaspoons garlic, minced
1 1/2 teaspoons fresh tarragon; chopped or 1/2 teaspoon dried tarragon, crushed
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon black pepper
3 teaspoons fresh cilantro, chopped
2 teaspoons lime juice
2 teaspoons olive oil

Remove the stems from the jalapenos and carefully split each pepper and remove the seeds. 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.

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