James Carrier
Yield
Makes about 5 cups; 10 to 12 servings

Notes: You can make this salsa-salad up to 2 hours ahead; cover and chill.

How to Make It

Step 1

Remove and discard husks from tomatillos; rinse tomatillos. Rinse and core tomatoes. Chop tomatillos and tomatoes and put in a bowl. Add onion, cilantro, lime juice, garlic, chilies, and salt to taste.

Step 2

Nutritional analysis per 1/4 cup.

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