About 3 cups


          Yellow cherry tomatoes make for a colorful, appealing salsa and the sweetness of red onion balances out the acidity of the tomatillas. This is a salsa that can be served with grilled meats or poultry or fish: drain the juices from the relish and use them to baste during grilling. It can also be used in a quiche: drain the lime marinade and toss the fish with salsa.



        2 tablespoons extra virgin olive oil

        1/2 small red onion, peeled and diced

        2 tablespoons white wine

        8 tomatillas, husked, cored and cut in 1/4-inch dice, or 3 firm, unripe green tomatoes, seeded and cut in 1/4-inch dice

        4 tomatoes, seeded and cut in 1/4-inch dice

        1 pint yellow cherry tomatoes, seeded and cut in 1/4-inch dice


        Coarsely ground white pepper

        6 sprigs fresh basil, minced


Heat the oil in a medium skillet over medium-high heat. Add the onion and cook 1 to 2 minutes. Add the wine and tomatillas; stir to combine, Remove from heat. Add the red and yellow tomatoes to the skillet while the mixture is still warm but do not heat or cook. Season to taste with salt and pepper and stir in the basil.


Let the relish stand 15 to 20 minutes so the flavors will meld or refrigerate for up to 2 hours before using. If you refrigerate the salsa, use it within 6 hours. It will still taste good the next day but it will have lost its fresh, crisp characteristics.


          NOTE. If yellow cherry tomatoes are not available, substitute

          yellow bell peppers, roasted and peeled, or mild green chilies.