6 med. tomatoes
4-8 tbsp. fresh cilantro
1/2 c. fresh basil, lemon, sweet green or opal
2 tbsp. fresh oregano
4-8 tomatilloes
4-8 tbsp. fresh lemon or lime juice
4-8 tbsp. herbal vinegar
1 1/2 tsp. salt (optional)
5-10 garlic cloves

Seed and dice tomatoes; chop cilantro, fresh basil, lemon, sweet green opal and fresh oregano. Dice tomatilloes. Peel and finely mince garlic cloves.

Blend all ingredients together in a large bowl. Cover and refrigerate. Let stand for at least 4 hours before serving.

Serve with chips or any traditional Mexican dish.