Title: Citrus and Cilantro Salsa
Categories: Mexican
Yield: 2 Cups

4		Mandarin oranges peeled and sliced
2	tb	Cilantro, chopped
1	tb	Red onion, finely diced
1	tb	Yellow, red or green bell pepper, finely diced
1	ts	Jalapeo pepper finely diced
1		Tomatillo, diced
1/2	c	Triple Sec liqueur
		Salt and pepper to taste

Mix the oranges, cilantro, onion, peppers and tomatillo together, stir in the liqueur, and season to taste. Set aside for 2 hours before serving to allow time for the flavors to blend.

Vincent's Cookbook by Vincent Guerithault ISBN 0-89815-566-5 pg 117

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