Yield: 1 Servings
|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 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