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