This chunky and colorful salsa is sweet and delicious. Lightly heating brings out the sweet
flavors of the tomatoes and the golden tomatillos.
1 fennel bulb
1 cup golden tomatillos (cape gooseberries)
2 ripe tomatoes
1 sweet onion, ( Walla Walla or Vidalia) coarsely chopped
2 cloves garlic
1/4 cup oil cured black olives, pitted and chopped
1 Tablespoon finely chopped fresh Italian flat-leaf parsley
Salt and freshly ground pepper, to taste
Prepare all the vegetables: Trim the tops off the fennel just above the bulb, and coarsely
chop the bulb, removing the hard inner stem. Peel the papery skins off the cape gooseberries.
Cut tomatoes in half and gently squeeze out seeds and liquid (save for another use).
Heat olive oil in a large skillet, over medium heat, adding the onion, garlic, and fennel
and sauté until soft, about 5 minutes.
Stir in the tomatillos, and along with the chopped tomatoes, olives and parsley. Cook
gently for another few minutes just to soften vegetables and heat.
Remove from the heat and transfer to a bowl. Season with salt and pepper to taste. Serve at
room temperature with chips, or as a sauce over fish.