1. Combine the tomatoes and tomatillos in a mixing bowl. 2. Put the basil vinegar, water and salt in a saucepan over high heat. 3. Bring to a boil, then remove from the heat and set aside to cool. 4. Stack the basil leaves on top of each other and roll up tightly,cut into thin chiffonade. 5. Add the sliced basil and the lemon to the tomato mixture, then press in the garlic. 6. Pour cooled vinegar liquid over the tomatoe mixture and toss to coat. 7. Marinate for 2 hours at room temperature before refrigerating. 8. Serve chilled, as codiment or add to salad greens. ---------------------------------------------------------------------------
Nutrition
Ingredients
