This salsa can be prepared with raw tomatoes and tomatillos, roasted tomatoes and tomatillos, or raw tomatoes and roasted tomatillos. Many people think that roasting tomatillos, even briefly, brings out their best flavor. Your call. In whatever form you choose, this is an excellent condiment or dip, as well as a tasty sauce for pasta or other grains.

1/2 c coarsely or finely chopped onion
1 t – 1 T coarsely or finely chopped fresh chile pepper, or 1/4 t red pepper flakes
4 or 5  tomatillos, husk removed, cored, quartered or coarsely or finely chopped
1 – 1 1/2 c quartered or coarsely chopped tomatoes
1/2 c chopped cilantro or 1/2 – 1 t ground coriander
salt, to taste
a splash of lemon or lime juice, optional

1. You can combine all the ingredients in a bowl and allow to marinate for a bit before serving. Or eat right away.

OR

2. You can put the onion and fresh pepper in a food processor and buzz until finely chopped, but not puréed. Add the tomatillos and pulse a few times, then transfer all to a bowl and add tomatoes, herb, salt, and juice. Again, marinate for a bit, or not.

OR

3. You can put all the ingredients in the food processor and buzz until it has a consistency you like, chunky to somewhat smooth. Marinate, or not.