5small tomatillospaper removed (or substitute small green tomatoes)
4medium green tomatoesabout 1 1/4 pounds, halved lengthwise
1-3jalapeño peppersdepending on heat level
1small onionpeeled and halved
salt to taste
1 1/2tsp.fresh lime juice
Preheat the oven to 400 F. Spray a baking sheet with canola oil. Place the vegetables on the baking sheet, cut sides of the tomatoes and onions up. Roast for 20 minutes. Remove the garlic and any vegetables that are brown, and turn the oven on broil. Broil until the vegetables become browned on top but do not burn. Watch closely and remove individual vegetables before they burn.
When all are browned, put them into a food processor and pulse to chop. Add the salt and lime juice and process until well blended. Serve with tortilla chips or on top of enchiladas or burritos.