Tomatillo salsa ala art

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

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