Yield: 1 servings
|2 tablespoons||Extra virgin olive oil|
|½ small||Red onion peeled and diced|
|2 tablespoons||White wine|
|8 \N||Tomatillos husked cored and|
|\N \N||Cut in one-quarter inch|
|4 \N||Tomatos seeded and cut in|
|\N \N||One quarter inch dice|
|1 pint||Yellow cherry tomatos|
|\N \N||Seeded and cut in one|
|\N \N||Quarter inch dice|
|\N \N||Salt to taste|
|\N \N||Coarsely ground white|
|6 \N||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 tomatos 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.