Author Pam - For the Love of Cooking / Original Mary Sue Milliken from Border Grill
Equipment
Baking Sheet
Blender or Immersion Blender
Ingredients
1vine-ripened tomato
11small Campari tomatoes
3small tomatillos
1jalapeño
½red onionsliced
1large clove of garlicpeeled
½bunch of cilantroroughly chopped
½limejuiced
Sea salt and freshly cracked pepperto taste
Instructions
Preheat the oven to broil. Place the tomatoes, tomatillos, jalapeños, and onion slices on a baking sheet lined with tin foil (easier clean up).
Place under the broiler, turning occasionally for 5-6 minutes. Add the garlic clove to the baking sheet and broil with the rest of the vegetables for another 5-6 minutes or until nicely charred.
Remove from the oven and when cool enough to touch, remove the stems and seeds from the jalapeño.
Combine the charred vegetables (and the juices from the baking sheet) with cilantro, lime juice, sea salt, and freshly cracked pepper, to taste, in a food processor or blender. Puree until smooth. Taste and re-season if necessary.
Serve with chips or on with any of your favorite Mexican foods. Enjoy.