Tomatillos, Cherry Tomatoes and Basil Vinegar

READY IN: 2hrs 10mins
Recipe by Derf

This is very good alone or in a green salad, adds a wonderful taste and no need for dressing on the salad.

Top Review by GinnyP

Thank you, Dorothy! This is a terrific recipe that has a multitude of uses. I didn't have 'Basil Vinegar', so I used rice vinegar and a couple extra basil leaves. I'll serve this with grilled fish or chicken, mixed in chilled leftover white rice for a rice salad, add a couple ingredients for a make-shift gazpacho-style soup, etc., etc. It's very colorful and different and was my first 'Tomatillo' experience. : )

Ingredients Nutrition

Directions

  1. Combine the tomatoes and tomatillos in a mixing bowl.
  2. Put the basil vinegar, water and salt in a saucepan over high heat.
  3. Bring to a boil, then remove from the heat and set aside to cool.
  4. Stack the basil leaves on top of each other and roll up tightly,cut into thin chiffonade.
  5. Add the sliced basil and the lemon to the tomato mixture, then press in the garlic.
  6. Pour cooled vinegar liquid over the tomatoe mixture and toss to coat.
  7. Marinate for 2 hours at room temperature before refrigerating.
  8. Serve chilled, as codiment or add to salad greens.

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