Tomatillo salsa ala art
1 Servings
Ingredients
| Quantity | 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 |
Directions
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