Tomatillo Salsa

Servings

2 tablespoons

COOKING TIME

30 Minutes

CHILLING TIME

4 hours

This recipe can easily be multiplied and keeps well for up to two weeks in the refrigerator.

8 ounces Tomatillos, raw (chopped fine)

1 medium whole (2-3/5 inch dia) Tomatoes (chopped fine)

1 Small Shallots, raw (minced)

1/4 Large Red bell peppers (diced)

1/4 large Green bell peppers (diced)

1/2 Tbsp. Chili powder

1/2 tsp. Cayenne pepper

1 pepper Jalapeno pepper (stemmed, seeded, and minced)

1 tsp.. Honey

1/8 tsp. Salt

1 lime yields Lime juice, raw

Combine all ingredients and refrigerate for at least 4 hours to let the flavors blend. Overnight is best.

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This recipe contains GERD triggers and those with GERD may wish to avoid it.

This recipe is safe for those who are lactose intolerant.

This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are sensitive to gluten.

This is a low sodium recipe.

Salsa has almost nothing in it except for healthy antioxidants. Eat all you want.

Hippocrates, Greek physician