Title: Tomatillo Salsa Ala Art
Categories: Mexican Sauce
Yield: 1 Servings

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,

mbined 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.

Posted to MM-Recipes Digest V4 #10

Recipe by: Art, Borrowed from the Turning Point Inn, Urbanna, MD

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