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Indian Salsa

native, salsa, tex-mex

11 tomatillos, husked and and finely c; hopped
4 large ripe tomatoes, finely chopped
3/4 cup finely chopped onion
6 jalapeno peppers, seeded, deveined; and finely chopped
1/2 cup fresh cilantro, finely chopped
1 teaspoon freshly squeezed lime juice

Toss together all the ingredients in a bowl. Allow to marinade about 1 hour to bring out the full flavor. Serve cold or at room temperature. ****************** Almost every pueblo and tribe I visited on my travels throughout the Southwest had its own recipe for salsa, which is used as a condiment for every meal. All the salsas I tasted were hot and spicy to my palate; this recipe is a combination of the many I tried. If you find it too hot for your taste, cut the amount of jalapenos in half. From "Native American Cooking," by Lois Ellen Frank

Yield: 4 cervings

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