*  Exported from  MasterCook  *

                         Tomatillo Salsa ala Art

Recipe By     : Art, Borrowed from the Turning Point Inn, Urbanna, MD
Serving Size  : 1    Preparation Time :0:30
Categories    : Mexican                          Sauces
                Sauces And Salsas

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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  cup           olive oil
     1/8  cup           balsamic vinegar
   2      tablespoons   lemon juice -- freshly squeezed
   2      tablespoons   lime juice -- freshly squeezed
   1      tablespoon    sugar
   1      teaspoon      black pepper, garlic powder and dried cilantro,
combined


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.

                   - - - - - - - - - - - - - - - - - - 

Formatted for MasterCook by the Beach_Bum@usa.net