about 10 Roma tomatoes, cut in half
1 medium sized or 2 small tomatillos, cut in fourths (optional - it makes for a nice texture though)
3-4 jalapeno peppers or 6-8 serrano peppers depending on their heat, cut in thirds
1 large onion, each half quartered
1 t. salt
3-4 cloves garlic*, run through a press
about 1/3 of a bunch of cilantro, chopped fine*
a few drops of olive oil (maybe an 1/8 of a t. - not more)
Put the little bit of olive oil in the bottom of a medium sized pot. Add the tomatoes, cut side down, and then all the other vegetables EXCEPT the garlic and cilantro. Turn the heat on medium high. Give it a stir every now and then, making sure nothing burns until the tomatoes release their juices. Bring to a boil, cut heat just a bit until it is simmering. Put the lid on ajar, until all the vegetables are very tender and it's starting to cook down - about 30 to 45 minutes. *Here's the secret: Add your garlic and cilantro at this point. Not before! Put the lid on and put the pot to cool away from the stove. When it's cool enough, run it through the blender. It's important that you cook the vegetables down enough - this is what determines the texture. It will keep in the fridge about 10 days.
NOTE: Here is the warning I've heard from Alma time after time: "Watch out! Don't put it in the blender hot. It will blow up in your face!"