3/4 cup cherry tomatoes, halved or quartered1 pound tomatillos—husked, rinsed and cut into 1/2-inch wedges 1-2 fresh hot chile pepper, seeded and finely chopped 1 1/2 teaspoons finely chopped peeled fresh ginger 2 teaspoons finely chopped garlic 3 tablespoons extra-virgin olive oil 3 tablespoons fresh lemon juice Salt and freshly ground pepper 1/3 cup coarsely chopped cilantro

In a large bowl mix the tomatillos, hot pepper, ginger, garlic, olive oil and lemon juice and toss gently. Season with salt and pepper and let stand for at least 20 minutes to let the flavors meld and add chopped cilantro just before serving.

recipe by CSA Manager Liz Young