1/2 lb onion
1/2 lb jalapeno or sorreno peppers
4 lbs hot house tomatoes
2 lbs tomatillos
1 bunch cilantro
3 tblsp tomato paste
1/2 tsp cumin
salt to taste
Preheat oven to 500F degrees.
Line a baking sheet with aluminum foil. Arrange garlic, onion, peppers, tomatoes and tomatillos on the baking sheet. (DO NOT REMOVE GARLIC PAPER) This will prevent the garlic cloves from burning and becoming bitter.
Place in oven until the skins of the red tomatoes break and begin to peel back. Remove skins/papers of the garlic. Place all roasted ingredients & cilantro into the food processor. Process until slightly chunky. Add tomato paste, cumin & salt. Process again. (DO NOT OVER-PROCESS or your salsa will get runny.)
Serve warm or refrigerate up to 2 weeks. I have froze this salsa many times and it defrosts nicely! :) Enjoy!!!
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