THREE TOMATO SALSA
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
4 tomatoes, seeded and cut in 1/4-inch dice
1 pint yellow cherry tomatoes, seeded and cut in
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.
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.