Title: Three Tomato Salsa
Categories: Appetizer Spread
Yield: 5 Servings
| 2 | tb | Extra virgin olive oil |
| 1/2 | | Small red onion peeled and diced |
| 2 | tb | White wine |
| 8 | | Tomatillos husked cored and cut in one-quarter inch dice |
| 4 | | Tomatoes seeded and cut in one quarter inch dice |
| 1 | pt | Yellow cherry tomatoes seeded and cut in one quarter inch di |
| | | Salt to taste |
| | | Coarsely ground white pepper |
| 6 | | Sprigs minced fresh basil |
Heat oil in medium skillet over medium high heat. Add the
onion and cook 1-2 minutes. Add the wine and tomatillos; 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. Let the relish stand 15-20 minutes so the flavors meld
or refrigerate up to two hours before using.