Mexican Tomatillo & Lime Salsa

in ,
  • 8 ounces fresh tomatoes, finely diced
  • 8 ounces fresh tomatillos, husked, rinsed, chopped
  • ¼ cup red or yellow peppers, chopped
  • 2 tablespoons red onions, minced
  • 1 teaspoon lime zest
  • 1 tablespoon Nellie & Joe’s Key West Lime Juice

Mix all ingredients in a non-metallic bowl. Cover and refrigerate for up to 4 hours.