1990s Recipes + Menus
Red and Green Tomato Salsa
Makesabout 3 1/2 cups
September 1995
- 1/2 lb green tomatoes or fresh tomatillos
- 1 lb vine-ripened tomatoes, chopped fine (about 2 1/2 cups)
- 1/2 cup finely chopped red onion
- 1 tablespoon fresh lime juice
- 2 teaspoons salt
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If using tomatillos, discard outer husks and rinse tomatillos under warm water.
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Chop tomatoes or tomatillos fine (there should be about 1 1/2 cups) and in a bowl stir together with remaining ingredients. Let salsa stand at room temperature 30 minutes. Salsa may be made 4 hours ahead and chilled, covered.
- Keywords
- latino,
- mexican,
- salsa,
- dressing,
- vegetarian
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