Tomatillos, Cherry Tomatoes And Basil Vinegar

• 1/2 cup halved cherry tomatoes
• 1/2 cup halved yellow cherry tomato
• 1 cup quartered tomatillo
• 1/3 cup basil vinegar
• 1/3 cup water
• 1/2 tablespoon kosher salt
• 6 fresh basil leaves (I have used dried, when fresh not available 1 teaspoon)
• 2 slices lemons, cut in tiny triangles
• 1 clove garlic, smashed

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.

tomatoes, tomato, quartered tomatillo, basil vinegar, water, kosher salt, fresh basil, lemons, clove garlic

Taken from www.food.com/recipe/tomatillos-cherry-tomatoes-and-basil-vinegar-24145 (may not work)