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TOMATILLO-SERRANO CHILE VINAIGRETTE
4 fresh tomatillos, husked, rinsed and cut into small dice
1/3 cup diced jicama
1 1/2 tblsp diced red bell pepper
1 1/2 tblsp diced yellow bell pepper
1/2 mango, peeled and cut into small dice
1 serrano chile, seeded and finely diced
1/3 cup peanut oil
2 tblsp olive oil
2 tblsp white wine vinegar
1 1/2 tblsp balsamic vinegar
1 tblsp fresh lime juice
1 tblsp fresh lemon juice
1 small garlic clove, minced
1 - 2 tblsp minced fresh coriander
Salt
In a bowl, combine the tomatillos, jicama, red and yellow bell
peppers, mango and serrano chile; toss to mix.
In a small bowl, combine the peanut oil, olive oil, white wine
vinegar, balsamic vinegar, lime juice, lemon juice, garlic and
coriander. Whisk to blend well.
Pour the dressing over the diced vegetables and stir lightly to
mix. Season with salt to taste.
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Chile Vinaigrette