Even though I'm a huge fan of serving Salsas warm, I actually like this Tomato and Tomatillo Salsa best when it's served cold. I usually twist off and discard the bottom, thicker portion of the cilantro stems, but use the upper stems that hold the leaves together.

2 roma tomatoes 4-5 tomatillos 1/3 small onion 1 garlic clove 1-2 jalapenos (or serranos) 10-12 sprigs cilantro pinch of salt squeeze of lim

Husk the tomatillos and then rinse both the tomatoes and tomatillos. I usually remove the stems from both of them knowing that any juices leftover in the roasting pan will go into the blender.
Roast the tomatoes and tomatillos in a 400F oven for 20-25 minutes.
Add the roasted tomatoes and tomatillos to a blender along with 1/3 small onion, 1 peeled garlic clove, 1 rinsed and de-stemmed jalapeno (or less for a milder version), 10-12 sprigs rinsed cilantro. Combine well (I usually leave it a bit chunky.)
Take a taste for seasoning. I added another 1/2 jalapeno, a pinch of salt, and a generous squeeze of lime.
Serve immediately or chill in the fridge for a bit before serving.
Store leftovers in an airtight container in the fridge where they will keep for a few days.