Categories: Dips, Vegetables, Mexican, Chili, Salsa 
      Yield: 6 servings 
  
     12 ea Tomatillos; *                     1/2 c  Yellow Onion; Chopped 
      5 ea Jalapeno Peppers; **            1 1/2 ts Garlic; Minced 
  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                        3 tb Fresh Cilantro; Chopped 
      2 tb Lime Juice                          2 tb Olive Oil 
  
  *    Tomatillos are Mexican green tomatoes in husks.  Remove the stems and 
  **   Carefully split each pepper and remove the seeds.  Remember to wear 
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  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