Recipes from Mexico :: Mexican Salsas and Condiments
1 large ripe red tomato, finely diced 8 tomatillos, husked, rinsed and chopped 1/4 c. minced red or yellow bell pepper 2 Tbsp. minced red or white onion 1 tsp. grated Mexican lime peel 1 Tbsp. 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 c..
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