Indian salsa
4 cervings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 11 | Tomatillos, husked and and finely chopped | |
| 4 | larges | Ripe tomatoes, finely chopped |
| ¾ | cup | Finely chopped onion |
| 6 | Jalapeno peppers, seeded, deveined and finely chopped | |
| ½ | cup | Fresh cilantro, finely chopped |
| 1 | teaspoon | Freshly squeezed lime juice |
Directions
Toss together all the ingredients in a bowl. Allow to marinade about 1 hour to bring out the full flavor. Serve cold or at room temperature. ****************** Almost every pueblo and tribe I visited on my travels throughout the Southwest had its own recipe for salsa, which is used as a condiment for every meal. All the salsas I tasted were hot and spicy to my palate; this recipe is a combination of the many I tried. If you find it too hot for your taste, cut the amount of jalapenos in half.
From "Native American Cooking," by Lois Ellen Frank Submitted By HILDE MOTT On 11-19-94