Green Chili Salsa Dip

Servings: About 3 1/2 cups

  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. Remember to wear rubber 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. 

<u>Note</u>: 
Suggested Dippers: Corn Tortillas, Potato Skins, Celery, Jicama, Monterey Jack Cheese, Cheddar Cheese