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
In a non-reactive bowl mix all ingredients.
If not using immediately, cover and refrigerate for up to 4 hours.
Southwestern Salsa and Sauce Recipes
Mexican Salsa Recipes
Southwestern Recipes Index