Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 8 larges | Husked tomatillos; cut in 1/8\" dice |
| ½ \N | Red bell pepper; seeded and membranes removed, cut in 1/8\" dice |
| ½ \N | Yellow bell pepper; seeded and membranes removed, cut in 1/8\" dice |
| 2 \N | Seeded jalapenos; cut in 1/8\"dice |
| 2 \N | Peeled shallots; cut in 1/8\" dice |
| 1 \N | Garlic clove; peeled and minced |
| \N \N | Juice of 4 large limes |
| \N \N | Maple syrup; to taste |
| \N \N | Salt; to taste |
Mix all ingredients together, then check seasoning.
Served as part of: Grilled Chicken Breast with Drunken Black Beans, Smoked Tomato Ranchero, and Tart Tomatillo Relish HOME ENTERTAINING WITH DEAN FEARING SHOW #HE1A05 MEXICAN COCKTAIL BUFFET Recipe by: Dean Fearing
Posted to MC-Recipe Digest V1 #817 by Holly Butman <butma001@...> on Sep 28, 1997