| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | 4 | Servings | |
INGREDIENTS
| 8 | lg | Husked tomatillos; cut in 1/8" dice |
| 1/2 | Red bell pepper; seeded and membranes removed, cut in 1/8" dice | |
| 1/2 | Yellow bell pepper; seeded and membranes removed, cut in 1/8" dice | |
| 2 | Seeded jalapenos; cut in 1/8"dice | |
| 2 | Peeled shallots; cut in 1/8" dice | |
| 1 | Garlic clove; peeled and minced | |
| Juice of 4 large limes | ||
| Maple syrup; to taste | ||
| Salt; to taste |
INSTRUCTIONS
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 <[email protected]> on Sep 28, 1997
A Message from our Provider:
“Life: the time God gives you to determine how you spend eternity”