red-and-green-tomato-salsa-15345.json

{
    "directions": [
        "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."
    ],
    "ingredients": [
        "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Condiment/Spread",
        "Onion",
        "Tomato",
        "No-Cook",
        "Tomatillo",
        "Gourmet"
    ],
    "title": "Red and Green Tomato Salsa",
    "url": "http://www.epicurious.com/recipes/food/views/red-and-green-tomato-salsa-15345"
}