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