The Art of Aquatic Cooking

1 cup tomatoes, peeled, seeded and coarsely chopped
3 tomatillos, peeled and coarsely chopped
1/3 cup Vidalia or red onion, coarsely chopped
3 Tablespoons Vietnamese cilantro, finely chopped
1/2 cup cucumber, peeled, seeded and coarsely chopped
2 Tablespoons white balsamic vinegar (or white wine vinegar)
1 teaspoon brown sugar
Freshly ground salt and pepper to taste

Toss all ingredients in a non-metallic bowl. Cover and refrigerate overnight or up to 36 hours. Serve with taro chips.