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Lime-Tomatillo Salsa



  • 1 large ripe red tomato, finely diced
  • 8 tomatillos, husked, rinsed and chopped
  • 1/4 cup minced red or yellow bell pepper
  • 2 tablespoons minced red or white onion
  • 1 teaspoon grated Mexican lime peel
  • 1 tablespoon Mexican lime juice


  1. In a non-reactive bowl mix all ingredients.
  2. If not using immediately cover and refrigerate for up to 4 hours.

Makes 4 cups.


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