tomatillo salsa ala art

Categories: Mexican; Sauces; Sauces and
Yield: 1 Servings

Measure	Ingredient
12	Tomatillos; husked and chopped
1	Yellow bell pepper; chopped
4	Spring onions; chopped
12	Cherry tomatoes; chopped
4	Cloves garlic; minced
3	Jalapeno peppers; finely chopped
⅛ cup	Olive oil
⅛ cup	Balsamic vinegar
2 tablespoons	Lemon juice; freshly squeezed
2 tablespoons	Lime juice; freshly squeezed
1 tablespoon	Sugar
1 teaspoon	Black pepper; garlic powder and dried cilantro, combined

When I serve this over chicken or meat, I chop the tomatillos and tomatoes into larger pieces then I would if serving as a dip.

Mix all of the ingredients, put in a zipper bag in the refrigerator and turn occasionally. Can be prepared one day ahead of serving.

Handle jalapenos with caution.

Recipe by: Art, Borrowed from the Turning Point Inn, Urbanna, MD Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Art Guyer" <Beach_Bum@...> on Aug 13, 1997