Roasted Tomatillos Salsa

A tomatillo looks like a small green tomato with its acidity and lasts even after cooking. I like tomatillo salsa more than the other salsas because of this natural acidity and also because the simplicity of making it. I have many Mexican friends and co-workers, and they have their own recipes to create this wonderful salsa. It is so much better to make salsa at home than the store-bought kind even with a brand name. The salsa can be prepared with very little time and effort. All that is needed is a good food processor. For my taste, I love the taste of tomatillo salsa after it is baked, because with this salsa I can turn it into a few more dishes, such as baked fish with salsa on top or simple grilled chicken served with this salsa on the side. The creations are endless. This salsa is easily put together for a busy women and is an excellent snack. Serving a good meal is to bring joy and happiness for each member of the family after a tiring day.

Ingredients:
1 lb. tomatillos
1 lb. plum tomatoes
3 or fewer jalapenos
15 garlic cloves, peeled
1/2 white onion
2 tsp salt
1 tsp black pepper
1/4 cup olive oil
Sauce ingredients:
All the juice from baking the above tomatoes
1/3 cup Italian dressing
1/4 cup olive oil
Other ingredients:
1 cup cilantro leaves, chopped
3 green onions, chopped
Juice of one lemon

Directions:
Preheat the oven to 350°.
Remove the husks from the tomatillos and wash. Wash the plum tomatoes as well.
On a baking tray, place tomatillos, plum tomatoes, garlic, jalapenos, and white onion. Sprinkle with salt, pepper and olive oil.

Bake in the preheated oven for 20 minutes and turn to broil for 5 minutes. Remove from the oven and let cool.

When cool enough to handle, place the garlic, onion, and jalapeno in a food processor and pulse a few times.

 Then put the rest of the tomatillos and plum tomatoes into the food processor and process until chopped (I like chunky salsa, although some like it chopped very fine).

Pour into a mixing bowl and add the rest of the ingredients. Mix well. 

Re-season salsa with more salt and pepper, if needed and also a little sugar can be added if it tastes sour to you.

Place salsa into a jar with lid and refrigerate for a few hours.