Tomatilla Salsa

Ingredients:
- Cherry tomatoes
- Vine tomatoes
- Tomatilla (about twice as many tomatoes as tomatilla) (peel husk off of course)
- Garlic (a few cloves)
- 2 to 4 red jalapenos (depends on how hot you want it)
- White vinegar (to taste - start w/about 1 tablespoon)
- Canola oil (to taste - start w/about 1 tablespoon)
- Cilantro (to taste)
- Yellow onion

Directions:
- Sprinkle tomatoes, tomatilla, garlic, and jalapenos (not onion) with salt and oil on baking dish
- Roast veggies (garlic, jalapenos, tomatoes, tomatilla) under broiler, make sure large tomatoes and tomatillas lose some water or the salsa will be too thin
- Veggies can be roasted until they start to blacken and look like a nice color for salsa - not too raw, not too dark
- Cut tops off jalapenos, remove seeds & clean
- Toss veggies in food processor and grind to whatever consistency that looks good
- Add oil, vinegar, salt to taste - ok to pulse this in food processor, don't overdo it though, the oil will emulsify, it's better to stir
- Add coarsely chopped cilantro
- Add diced onion

Cooking Notes:
- Canola tastes better than olive for this salsa
- May have to drain tomatoes after roasting, if there is too much liquid, the salsa will be thin