ROASTED TOMATO AND TOMATILLO SALSA

Ingredients

• 2 roma tomatoes

• 4-5 tomatillos

• 1/3 small onion

• 1 garlic clove

• 1-2 jalapenos (or serranos)

• 10-12 sprigs cilantro

• pinch of salt

• squeeze of lime

Instructions

1. Husk the tomatillos and then rinse both the tomatoes and tomatillos.  I usually remove the stems from both of them knowing that any juices leftover in the roasting pan will go into the blender.

2. Roast the tomatoes and tomatillos in a 400F oven for 20-25 minutes.  Here's why roasting tomatillos is better than boiling them. 

3. Add the roasted tomatoes and tomatillos to a blender along with 1/3 small onion, 1 peeled garlic clove, 1 rinsed and de-stemmed jalapeno (or less for a milder version), 10-12 sprigs rinsed cilantro.  Combine well (I usually leave it a bit chunky.)

4. Take a taste for seasoning.  I added another 1/2 jalapeno, a pinch of salt, and a generous squeeze of lime.

5. Serve immediately or chill in the fridge for a bit before serving.  

6. Store leftovers in an airtight container in the fridge where they will keep for a few days.