Really not much to say about this. I like a chunky salsa so I prepared this by hand trusting to my questionable knife skills. If you’re not comfortable with blades there’s always the food processor. You can also vary the texture if you want a smooth salsa.

Note: I have never made salsa before, therefore this is a true experiment. I spent 30 min scrolling through the internet and I ‘borrowed’ from several recipes and put them together.

Add’l Note: This is my first time using Tomatillos. I learned that the smaller tomatillos are sweeter than the bigger ones. When picking, choose ones with light brown husks. Once you remove the husks, the fruit will be sticky so rinse well.

Ingredients

• 1 lb. Roma Tomatoes (halved)
• 1 lb. Tomatillos (halved)
• 2 Serrano Chilies (small dice)
• 2 Poblano Peppers
• 1/2 med. Onion (small dice)
• 1 cloves of Garlic (crushed)
• 1 handdful Cilantro (finely sliced)
• juice of one Lime
• Salt and Black Pepper to taste

Method

In a 350 degree oven, roast the Tomatoes for 40 min and the Tomatillos for 20 min, making sure to flip them over halfway through. Place the Poblanos under the broiler. Watch it so it doesn’t burn, but charing is desirable on all sides. Once they have cooled, dice them up and mix with the remaining ingredients. Don’t waste any of the juices!! Let sit for at least 30 min. This was made a night before the party.

Enjoy!