12    Tomatillos; *
1/2 c  Yellow Onion; Chopped
5    Jalapeno Peppers; **
3 tb Fresh Cilantro; Chopped
1 1/2 ts Garlic; Minced
2 tb Lime Juice
2 tb Olive Oil
1 1/2 ts Fresh Tarragon; Chopped, OR
1/2 ts Dried Tarragon; Crushed
1/2 ts Sugar
1/2 ts Salt
1/8 ts Black Pepper

* Tomatillos are Mexican green tomatoes in husks. Remove the stems and
husks before using. ** Carefully split each pepper and remove the
seeds. Remember to wear
some type of gloves when doing this.
+++++ ++++++++
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.
AGAIN BEWARE AS THIS DIP IS VERY VERY HOT!!!!!! Makes about 3 1/2 cups of
dip. SUGGESTED DIPPERS: Corn Tortillas, Potato Skins, Celery, Jicama,
Monterey Jack Cheese, Cheddar Cheese