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Green Chili Salsa Dip (Beware Very Hot)

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: GREEN CHILI SALSA DIP (BEWARE VERY HOT)
 Categories: Appetizers, Dips, Vegetables
      Yield: 6 Servings
 
     12 ea Tomatillos; *
    1/2 c  Yellow Onion; Chopped
      5 ea 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
 
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