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