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Indian Salsa

11 Tomatillos, husked and and finely chopped
4 lg Ripe tomatoes, finely chopped
3/4 c Finely chopped onion
6 Jalapeno peppers, seeded, deveined and finely chopped
1/2 c Fresh cilantro, finely chopped
1 ts 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.


From "Native American Cooking," by Lois Ellen Frank



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