1 lb on-the-vine pearl tomatoes
2 large anaheim peppers, chopped
5 jalapeno peppers
1 medium red onion, chopped
1 cup grape tomatoes, sliced in half
3 cloves of garlic
1 teaspoon cumin
½ teaspoon, red pepper flakes or powder
2 tablespoons olive oil
? cup cilantro, leaves only
juice of one small lime
sea salt to taste
Preheat oven to 375.
Slice tomatillos and pearl tomatoes in half and place on a large shallow roasting pan.
Slice and remove seeds from the anaheim peppers and add to the tomatillos and tomatoes.
Slice three of the jalapenos and remove seeds if you want a milder salsa, add to roasting pan.
Add the chopped onions to the pan.
Drizzle with 1 tablespoon of olive oil and toss to coat.
Roast for 20 to 25 minutes, ingredients should be soft, but not overly cooked.
Allow ingredients to cool slightly before transferring to food processor or blender.
Slice remaining jalapenos and add to processor.
Add remaining ingredients and process 10 to 20 seconds or until the salsa reaches a texture of your liking.
Taste and add more seasoning if needed. This is the time to add more red pepper flakes or powder if you want a hotter salsa.
Transfer to serving dish and serve.