- 1/2 pound green tomatoes or fresh tomatillos
- 1 pound vine-ripened tomatoes, chopped fine (about 2 1/2 cups)
- 1/2 cup finely chopped red onion
- 1 tablespoon fresh lime juice
- 2 teaspoons salt
- If using tomatillos, discard outer husks and rinse tomatillos under warm water.
- Chop tomatoes or tomatillos fine (there should be about 1 1/2 cups) and in a bowl stir together with remaining ingredients. Let salsa stand at room temperature 30 minutes. Salsa may be made 4 hours ahead and chilled, covered.