Green Chili Salsa Dip (Beware Very Hot)

1. Coarsely chop the tomatillos and place in a bowl.

2. Add all the other ingredients and mix well.

3. May be served at room temperature, or chilled.

4. AGAIN BEWARE AS THIS DIP IS VERY HOT!

5. SUGGESTED DIPPERS: Corn Tortillas, Potato Skins, Celery, Jicama, Monterey Jack Cheese, Cheddar Cheese

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Nutrient	Quantity
Total fats	87.4558 g
Protein	53.6349 g
Carbohydrates	330.2012 g
Energy	2073.5641 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.4079 g
Water	5081.091 g
Aspartic acid	0.0993 g
Calcium, Ca	419.5536 mg
Lutein + zeaxanthin	25689.478 g
Fiber, total dietary	105.385 g
Fatty acids, total saturated 22:0	0.0486 g
Carotene, beta	3715.0348 g
Niacin	101.2654 mg
Vitamin A, RAE	354.457 g
Arginine	0.0783 g
Riboflavin	1.9695 mg
Tocopherol, beta	0.0949 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0145 g
Fatty acids, total saturated 20:1	0.097 g
Glutamic acid	0.1698 g
Stigmasterol	0.09 mg
Sodium, Na	64.4694 mg
Fatty acids, total saturated 16:1 undifferentiated	0.6681 g
Total lipid (fat)	87.4558 g
Manganese, Mn	8.6026 mg
Fructose	1.5687 g
Proline	0.0229 g
Fatty acids, total saturated 16:0	9.0776 g
Fatty acids, total saturated 8:0	0.0003 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0174 g
Sucrose	2.7791 g
Choline, total	421.6978 mg
Sugars, total	217.9387 g
Serine	0.0291 g
Fatty acids, total saturated 10:0	0.0011 g
Fatty acids, total saturated 18:0	2.8854 g
Vitamin B-6	3.35 mg
Selenium, Se	28.078 g
Ash	30.582 g
Fatty acids, total saturated 18:1 undifferentiated	28.4764 g
Pantothenic acid	8.4132 mg
Phenylalanine	0.0232 g
Beta-sitosterol	0.06 mg
Copper, Cu	4.359 mg
Betaine	0.1566 mg
Thiamin	2.4487 mg
Methionine	0.0052 g
Iron, Fe	34.5702 mg
Carbohydrate, by difference	330.2012 g
Phosphorus, P	2160.3365 mg
Folate, total	397.0167 g
Tocopherol, gamma	2.7105 mg
Fatty acids, total saturated 4:0	0.0011 g
Lycopene	0.0575 g
Alanine	0.0237 g
Valine	0.0267 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0004 g
Fatty acids, total saturated 18:2 undifferentiated	26.6514 g
Glycine	0.024 g
Carotene, alpha	564.2698 g
Glucose (dextrose)	1.5119 g
Fatty acids, total saturated 14:0	0.0044 g
Zinc, Zn	12.2363 mg
Isoleucine	0.0176 g
Tocopherol, delta	0.6858 mg
Fatty acids, total saturated 12:0	0.0012 g
Fatty acids, total polyunsaturated	28.0055 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	0.032 g
Tocotrienol, alpha	0.0361 mg
Vitamin A, IU	6765.6811 IU
Folate, DFE	396.1467 g
Tryptophan	0.0099 g
Vitamin C, total ascorbic acid	682.7226 mg
Phytosterols	60.8135 mg
Fatty acids, total polyunsaturated 16:1 c	0.0008 g
Galactose	0.0004 g
Fatty acids, total polyunsaturated 18:1 c	0.0089 g
Fatty acids, total saturated 20:0	0.1259 g
Tyrosine	0.0117 g
Vitamin K (phylloquinone)	590.6363 g
Fatty acids, total saturated	11.9902 g
Histidine	0.0123 g
Fatty acids, total monounsaturated	29.1125 g
Threonine	0.0171 g
Folate, food	397.0167 g
Fatty acids, total polyunsaturated 17:0	0.0062 g
Cryptoxanthin, beta	35.6631 g
Vitamin E (alpha-tocopherol)	26.0092 mg
Magnesium, Mg	1104.7424 mg
Lysine	0.0343 g
Potassium, K	14816.1584 mg
Cystine	0.0056 g
Fluoride, F	0.0983 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	0.5 teaspoon	9.177	2.2954	0
Salt	0.5 teaspoon	0	0	0
Garlic	1.5 1/2	6.705	1.4877	0.0225
Olive oil	2 tablespoons	238.68	0	27
black pepper	0 teaspoon	0.7216	0.1839	0.0094
cilantro	3 tablespoons	0.69	0.1101	0.0156
lime juice	2 tablespoons	7.5625	2.547	0.0212
jalapeno pepper	5	8.1562	1.8281	0.1041
tarragon	1.5 1/2	2.655	0.452	0.0652
yellow onion	0.5 cup	57.42	3.4191	4.698
tomatillo	12	1741.7968	317.8779	55.5198