Tomatillo & Tomato Salsa

The original plan, when I set out to make salsa, was to make a salsa verde-- tomatoes were not included on the guest list. However, as it often is in my world, my best laid plans were not to be when it was all said and done. 

It all started out right-- I found some nice looking tomatillos at the market and brought them home. I was sure to remove their papery husks-- you wouldn't want any of that in the salsa. I made sure I rinsed them real well, too, because they are a little sticky under their coats.

Staying with the green theme I included a jalapeno...

I wanted the salsa to have a smoky richness, so I decided to roast the tomatillos and jalapeno along with some garlic and yellow onion...

I roasted all the veggies at 450 degrees for about 30 minutes. After I took them out I realized I really didn't have enough ingredients to make a decent sized bowl of salsa, so I turned to a can of diced tomatoes. I blended it all up in the blender, added the juice from one lime, a few healthy pinches of salt and pepper, about a tablespoon each of red chili flakes and chopped fresh cilantro.

And that's how my salsa verde became a tomatillo & tomato salsa.