From CSA member – Janice Gruneberg

3 medium tomatoes cut into fourths
5 medium chopped tomatillos, cut in half (remove paper skins)
1 large onions, cut into 1-inch-thick wedges
4 cloved chopped garlic
1 bunch cilantro
2 dried hot chile peppers
other hot peppers you have in season
1 Tbsp apple cider vinegar
1/4 tsp table salt

Preheat the oven to 450°F. Spray a large nonstick baking pan with nonstick spray.

Combine the tomatoes, tomatillos, fresh hot peppers and onion in a large bowl; spray with olive-oil nonstick spray. Spread the vegetables in the baking pan. Roast until the vegetables are tender and lightly browned, about 45 minutes. Remove the pan from the oven and let the vegetables cool to room temperature, about 20 minutes.

Transfer the vegetables, in batches, to a food processor. Add the garlic, cilantro, chile pepper, vinegar, and salt; pulse until smooth. Transfer to a serving bowl and cool.