3/4 c. diced husked tomatillos (about 8 med.)
1/4 c. diced red bell pepper
1/4 c. diced red onion
2 tbsp. orange juice
3 tbsp. white wine vinegar
2 tbsp. fresh lime juice
2 tbsp. fresh lemon juice
1 tbsp. sugar
1/2 tsp. minced seeded jalapeno chili

Puree 1/4 cup tomatillos in processor. Pour into medium bowl. Mix in remaining tomatillos and all ingredients. Cover and refrigerate at least 30 minutes. (Can be prepared 1 day ahead.)

A tomatillo resembles a green tomato with a paper-thin husk. Available at Latin American markets, specialty food stores and many supermarkets.