| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Mexican, Sauces, Sauces and |
1 |
Servings |
INGREDIENTS
| 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 |
| 1/8 |
c |
Olive oil |
| 1/8 |
c |
Balsamic vinegar |
| 2 |
tb |
Lemon juice; freshly squeezed |
| 2 |
tb |
Lime juice; freshly squeezed |
| 1 |
tb |
Sugar |
| 1 |
ts |
Black pepper; garlic powder and dried cilantro, combined |
INSTRUCTIONS
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@usa.net> on Aug 13, 1997
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