8 tomatillos, husked and split in half
2 tomatoes, quartered or sliced
Place the cut-up fruit on a foil-lined and release-sprayed baking sheet. Bake at 375°F for about 45 minutes, until roasted, and softened. Cool completely.
Tomatillos and tomatoes,
ready for roasting in a hot oven
Sauté one medium onion and 3 garlic cloves in a bit of olive oil until softened. Salt and pepper as necessary. Cool.
Combine the roasted toms with the onion and garlic and puree. I used an immersion blender, but a food processor or conventional blender would be fine. I added a bit of water (about 1/2 cup) as I was blending to thin it out a bit.
Salt and pepper to taste. Add 2 tsp ground cumin and a nice squirt of Sriracha sauce for extra flavor. Drizzle in some olive oil, too.