James Carrier
YieldsMakes 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
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
2

Nutritional analysis per 1/4 cup.

Ingredients

 12 ounces fresh tomatillos
 12 ounces firm-ripe tomatoes
 3/4 cup chopped onion
 1/2 cup chopped fresh cilantro
 3 tablespoons lime juice
 2 teaspoons minced garlic
 1 1/2 to 2 tablespoons chopped fresh jalapeño chilies (remove seeds, if desired, for less heat)
  Salt

Directions

Step 1
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
2

Nutritional analysis per 1/4 cup.

Chop Sauce