(I usually make a half recipe)
2 lbs fresh tomatoes OR 1 28 oz can of diced tomatoes in juice (or half fresh and a 15 oz can)
3 or 4 tomatillos depending on size
1 yellow onion
2 teaspoons salt
2 teaspoons cumin
2 Tablespoons sugar (taste and add accordingly, but I almost always add the full 2 T)
Cilantro to taste (I use around half the grocery store bunch, but add to your liking)
Jalapeno to taste (I use two fresh, unseeded jalapeno, but you can use more or less, seeded or not, even canned if absolutely necessary) I also roast the jalapeno until it is blackened in places.
Quarter the fresh tomatoes, the tomatillos, and the onion. Put everything in a blender and chop it to the texture you like. (Take the cilantro leaves off their stems or you may have a tangled mess in the bottom of the blender!) You may need to do half at a time, depending on the strength and size of your blender. This salsa is great right away, but it’s even better a day later. It will keep in the fridge for about three weeks.