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Green Chili Salsa Dip – Beware Very Hot

Green Chili Salsa Dip - Beware Very Hot recipe image
This vibrant green chili salsa is a punchy, fresh condiment that packs a serious heat warning. Made with roasted or raw tomatillos, sharp yellow onions, and a generous amount of jalapeños, it delivers a bright, acidic kick balanced by the herbal notes of tarragon and cilantro. The addition of lime juice and olive oil binds the flavors together, creating a chunky, satisfying dip perfect for scooping with sturdy tortilla chips, jicama sticks, or cheese cubes. Ideal for summer gatherings, taco nights, or as a zesty topping for grilled meats and fish, this recipe is quick to assemble but offers complex layers of flavor. Remember, with five jalapeños, this is not for the faint of heart.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 120.8
Dietary: Gluten-free, Vegan, Vegetarian
Description
This vibrant green chili salsa is a punchy, fresh condiment that packs a serious heat warning. Made with roasted or raw tomatillos, sharp yellow onions, and a generous amount of jalapeños, it delivers a bright, acidic kick balanced by the herbal notes of tarragon and cilantro. The addition of lime juice and olive oil binds the flavors together, creating a chunky, satisfying dip perfect for scooping with sturdy tortilla chips, jicama sticks, or cheese cubes. Ideal for summer gatherings, taco nights, or as a zesty topping for grilled meats and fish, this recipe is quick to assemble but offers complex layers of flavor. Remember, with five jalapeños, this is not for the faint of heart.
Ingredients
  • 12 Tomatillos, husked and rinsed
  • 1/2 cup Yellow Onion, chopped
  • 5 whole Jalapeno Peppers, seeded and chopped
  • 1 1/2 teaspoon Garlic, minced
  • 1 1/2 teaspoon Fresh Tarragon, chopped (or 1/2 tsp dried)
  • 1/2 teaspoon Sugar
  • 1/2 teaspoon Salt
  • 1/8 teaspoon Black Pepper
  • 3 tablespoon Fresh Cilantro, chopped
  • 2 tablespoon Lime Juice
  • 2 tablespoon Olive Oil
Directions
  1. 1
    Peel the husks off the tomatillos and rinse them thoroughly under cool water to remove the sticky residue.
  2. 2
    Trim the stems and any tough ends from the tomatillos, then coarsely chop them.
  3. 3
    Slice the jalapeño peppers in half lengthwise and carefully scoop out the seeds and white membranes with a spoon.
  4. 4
    Finely chop the deseeded jalapeños.
  5. 5
    In a large mixing bowl, combine the chopped tomatillos, jalapeños, and yellow onion.
  6. 6
    Add the minced garlic, tarragon, sugar, salt, black pepper, cilantro, lime juice, and olive oil to the bowl.
  7. 7
    Stir all ingredients together until well combined and evenly distributed.
  8. 8
    Let the salsa sit for 15 minutes to allow the flavors to meld before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 120.8kcal
% Daily Value *
Total Fat 8.1g13%
Saturated Fat 1.2g6%
Cholesterol 0.0mg0%
Sodium 2443.0mg102%
Total Carbohydrate 12.2g5%
Dietary Fiber 3.1g13%
Sugars 7.9g
Protein 1.8g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: salsa, green, chili, tomatillo, jalapeno, spicy, dip, mexican, vegan, fresh, chips, appetizer, cilantro, lime, onion, garlic, tarragon, raw, chunky, heat
Read it online: https://www.chefs-mate.com/recipe/green-chili-salsa-dip-beware-very-hot-2/