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Indian Salsa


11 Tomatillos, husked and and finely chopped
4 large Ripe tomatoes, finely chopped
3/4 cup Finely chopped onion
6 Jalapeno peppers, seeded, deveined and finely chopped
1/2 cup Fresh cilantro, finely chopped
1 teaspoon Freshly squeezed lime juice

Yield: 4 servings

Toss together all the ingredients in a bowl. Allow to marinade about 1 hour to bring out the full flavor. Serve cold or at room temperature.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.