This Tomatillo Salsa Recipe is a great side dish for any southwestern style meal, and it’s a nice way to use up tomatillos, which seem to ripen all at once at the end of summer. Combining the green tomatillos with the red and yellow tomatoes makes it both tasty and eye-catching.
3 Tbsp olive oil
½ small red onion, peeled and finely diced
1/3 cup dry white wine (or substitute tequila if you’re feeling adventurous)
8 tomatillos, cored and diced
4 ripe tomatoes, seeded and diced
1 pint yellow cherry tomatoes, seeded and diced – try this with a sweet variety like Sungold!
Salt and pepper to taste
6 sprigs fresh basil, torn
Heat the oil in a skillet over medium-high heat and add the onions to sauté for 2 minutes. Add the wine and tomatillos, stir to combine, and remove from the heat. Add the yellow and red tomatoes while the pan is still warm, and then salt and pepper to taste. Stir in the basil and allow the salsa to stand for about 20 minutes before serving. Drain most of the juices from the salsa before serving.
