- 2 roma tomatoes
- 5 tomatillos
- 1/3 small onion
- 1 garlic clove
- 2 jalapeños
- 12 sprigs cilantro
- 1 Pinch of of salt
- Squeeze of lime
Husk the tomatillos.
Rinse both the tomatoes and tomatillos.
Remove the stems from both.
Roast the tomatoes and tomatillos in a 400F oven for 20-25 minutes.
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 and 10 to 12 sprigs rinsed cilantro.
Combine well, but leave a bit chunky.
Take a taste for seasoning.
To your taste add another 1/2 jalapeno, a pinch of salt and squeeze of lime.
Serve immediately or chill in the fridge.
Store leftovers in an airtight container in the fridge.