Updated: May 8
3 medium tomatillos husked, washed, and dried
2 medium roma tomatoes washed and dried
2 to 3 large cloves garlic unpeeled
1 large jalapeño
1/4 cup white onion diced
1/8 teaspoon salt
1/2 cup of cilantro
1 tbs of vegetable oil
Place the tomatoes, garlic, and jalapeño in the oven on a non stick pan for 20 minutes on 350 Degree. You will see the garlic softened, and the jalapeño has streaks of char and is softened. The tomatoes will have a good char on all sides, and the tomatillos are soft and starting to bubble. Remove and set aside to cool.
Transfer everything to the blender or food processor, along with any juices that run out as they cool. Add onion, cilantro, and salt. Pulse until well combined until you see a good texture, and smooth. Taste to see if it needs more salt.
Set a medium saucepan over medium heat, once hot add the oil. Once the oil is hot, pour in the salsa and be ready to partially cover with the lid as it will jump. Cook for 5 minutes, until thickened, and color has deepened.
(Optional-I wanted more flavor and spice, so I added 1 more tomato and jalapeño.)
You can always check if you want it more spicy and add more jalapeño or Serrano peppers.
Enjoy it with tacos, tostadas, chips, or even on your huevos rancheros.