Title: Indian Salsa
Categories: Amerind Salsa Tex
Yield: 4 Cervings

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

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. ******************

Almost every pueblo and tribe I visited on my travels throughout the Southwest had its own recipe for salsa, which is used as a condiment for every meal. All the salsas I tasted were hot and spicy to my palate; this recipe is a combination of the many I tried. If you find it too hot for your taste, cut the amount of jalapenos in half.

From "Native American Cooking," by Lois Ellen Frank

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