1 lb tomatillos
1 lb green tomatoes
1 cup cilantro leaves
1/4 cup minced garlic (I used jarred)
1 Tbsp fresh lime juice
1 Jalapeño pepper stemmed, seeded and chopped (you can use whole for more heat, it's what I did!)
Salt to taste
Remove papery husks from tomatillos and rinse well along with tomatoes. Cut the tomatillos and tomatoes in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 10 minutes to lightly blacken the skin. Place tomatillos, tomatoes, lime juice, garlic, cilantro, and peppers in a blender/food processor to pulse until all finely mixed/chopped. Season to taste with salt. Cool in refrigerator. Makes about 2-3 cups of salsa for cooking, dipping, anything!
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