| 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
<butma001@acpub.duke.edu> on Sep 28, 1997
A Message from our Provider:
“Life: the time God gives you to determine how you spend eternity”