P.O. Box 221940
Carmel, CA 93922
P: 831-626-9000
info@lincolncourt.com

Multi-Tomato Salsa
Show: Feb. 20, 2003

Ingredients: Yields 3 cups  
7 Tomatillos, roasted
4-5 Shallots, roasted
2-3 cloves Garlic, roasted
2-3 Peppers, Jalapeno, roasted
2 Tomatoes, orange, chopped
2 Tomatoes, yellow, chopped
2 Tomatoes, red, chopped (optional) 
2 Onions, green, diced
3 Tbls. Vinegar, Rice wine
1 Tbls. Lime Juice
1+ tsp. Sugar
1⁄2 tsp. Salt
1⁄2 cup Cilantro, chopped (optional) 

Procedure:
Preheat over to 350°F. 

Place tomatillos, shallots, cloves of garlic and jalapeno peppers in an ovenproof pan and roast in the oven until soft, about 20-30 minutes. Place all the roasted vegetables in a food processor and pulse a few times. Remove from the food processor and place in a large bowl and then fold in the chopped yellow, orange and red tomatoes, diced green onions, rice wine vinegar, lime juice, sugar, salt and, if desired, chopped cilantro.