Tomatillos, Cherry Tomatoes and Basil Vinegar
- Reviews 2
Ready In: 2 hrs 10 mins
Serves: 8
Ingredients
- 1⁄2 cup halved cherry tomatoes
- 1⁄2 cup halved yellow cherry tomato
- 1 cup quartered tomatillo
- 1⁄3 cup basil vinegar
- 1⁄3 cup water
- 1⁄2 tablespoon kosher salt
- 6 fresh basil leaves (I have used dried, when fresh not available 1 teaspoon)
- 2 slices lemons, cut in tiny triangles
- 1 clove garlic, smashed
Directions
- Combine the tomatoes and tomatillos in a mixing bowl.
- Put the basil vinegar, water and salt in a saucepan over high heat.
- Bring to a boil, then remove from the heat and set aside to cool.
- Stack the basil leaves on top of each other and roll up tightly,cut into thin chiffonade.
- Add the sliced basil and the lemon to the tomato mixture, then press in the garlic.
- Pour cooled vinegar liquid over the tomatoe mixture and toss to coat.
- Marinate for 2 hours at room temperature before refrigerating.
- Serve chilled, as codiment or add to salad greens.
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