- 3 pounds ripe cherry tomatoes (red, yellow, yellow-green, orange); include some that are 1/2 inch or less in diameter
- 10 medium fresh tomatillos husked, rinsed, and thinly sliced
- 1 jalapeno pepper, seeded and minced
- 1/2 cup fresh cilantro leaves, rinsed and lightly packed
- 1/4 cup lime juice
- Salt and pepper
- Lime wedges
- Cut any tomatoes larger than 1/4 inch in diameter into halves; then place tomatoes in a nonmetal bowl.
- Add tomatillos, jalapeno, cilantro, and lime juice; mix gently. Season to taste with salt and pepper; serve with lime wedges.