Tomatillos, Cherry Tomatoes And Basil Vinegar

1. 1

   Combine the tomatoes and tomatillos in a mixing bowl.

2. 2

   Put the basil vinegar, water and salt in a saucepan over high heat.

3. 3

   Bring to a boil, then remove from the heat and set aside to cool.

4. 4

   Stack the basil leaves on top of each other and roll up tightly,cut into thin chiffonade.

5. 5

   Add the sliced basil and the lemon to the tomato mixture, then press in the garlic.

6. 6

   Pour cooled vinegar liquid over the tomatoe mixture and toss to coat.

7. 7

   Marinate for 2 hours at room temperature before refrigerating.

8. 8

   Serve chilled, as codiment or add to salad greens.

* Per serving · 4 servings · Values may vary.

No additional tips available.