Instructions: Cut tomatoes into wedges and slice crosswise into thin slices. The tomatillos need to be cooked for best flavor. Boil them for 5 minutes, or roast them, husk on, in a medium hot frying pan, turning often, until the flesh is tender, about 10 minutes. Mix with other ingredients and chill for at least 1 hour.

Serve with fish, chicken, or noodles.

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