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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: About 3 ½ cups
12 tomatillos
½ cup Yellow Onion, Chopped
5 jalapeño Peppers
1 ½ teaspoons garlic, Minced
1 ½ teaspoons Fresh Tarragon; Chopped, OR
½ teaspoon Dried Tarragon, Crushed
½ teaspoon Sugar
½ teaspoon Salt
⅛ teaspoon Black Pepper
3 teaspoons Fresh cilantro, Chopped
2 teaspoons Lime Juice
2 teaspoons Olive Oil
Remove the stems from the jalapeños, 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.
Note:
Suggested Dippers: Corn Tortillas, Potato Skins, Celery, Jícama, Monterey Jack Cheese, Cheddar Cheese