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    Lime-Tomatillo Salsa


    Source of Recipe


    Aunt Saunny

    1 large ripe red tomato, finely diced
    8 tomatillos, husked, rinsed and chopped
    1/4 cup minced red or yellow bell pepper
    2 tablespoons minced red or white onion
    1 teaspoon grated Mexican lime peel
    1 tablespoon Mexican lime juice

    In a non-reactive bowl mix all ingredients. If not using immediately
    cover and refrigerate for up to 4 hours.

    Makes 4 cups.
 

 

 

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