Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    Tomatillos -- *
     1/2   cup          Yellow Onion -- Chopped
   5                    Jalapeno Peppers -- **
   3       Tablespoon   Fresh Cilantro -- Chopped
   1 1/2   Teaspoon     Garlic -- Minced
   2       Tablespoon   Lime Juice
   2       Tablespoon   Olive Oil
   1 1/2   Teaspoon     Fresh Tarragon -- Chopped, OR
     1/2   Teaspoon     Dried Tarragon -- Crushed
     1/2   Teaspoon     Sugar
     1/2   Teaspoon     Salt
     1/8   Teaspoon     Black Pepper

Preparation:

* 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