Green Chili Salsa Dip (Beware Very Hot)

This raw salsa verde packs serious heat with five jalapenos and a full dozen tomatillos chopped coarse for a chunky, bright dip that doesn’t hold back. The tart, citrusy tomatillos balance the chili burn, while cilantro, lime, and garlic round out the classic flavor profile.

The surprise ingredient is tarragon. It’s not traditional in Mexican salsas, but its anise-like sweetness adds a subtle herbal note that makes people ask what’s different about this one. It pairs unexpectedly well with the tomatillo’s natural tartness.

Pro Tips

• Remove the jalapeno seeds carefully for a hot but manageable salsa. Leave a few seeds in if you want to push it into truly fiery territory.
• Peel the papery husks off the tomatillos and rinse away the sticky residue underneath before chopping. That stickiness tastes bitter.
• Let the salsa sit for at least 15 minutes after mixing so the flavors marry. The lime juice softens the raw bite of the onion and garlic.
• A half teaspoon of sugar takes the sharp edge off the tomatillos without making it taste sweet.

Variations

• Char the tomatillos and jalapenos under the broiler for 5 minutes before chopping for a smoky, roasted version.
• Swap jalapenos for serranos for even more concentrated heat in a smaller pepper.
• Serve with jicama sticks, potato skins, or sliced Monterey Jack alongside the usual tortilla chips.