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© Meredith Corporation. All rights reserved. Used with permission.
In a medium bowl, combine onion, ice water and vinegar. Let stand for 30 minutes. Meanwhile, remove and discard the thin brown papery husks from the tomatillos. Rinse and finely chop the tomatillos (you should have about 3/4 cup).
Drain the onion; stir in the tomatillos, cherry tomatoes, plum tomatoes, cilantro, chile and lime juice. Season to taste with salt and black pepper. Cover and chill for at least 1 hour or up to 24 hours.
Serve with baked tortilla chips.