4 ripe Roma Tomatoes, quartered

4 tomatillos, husked, rinsed, quartered

1 medium yellow onion, roughly chopped

1 jalapeño (more for extra heat)

4 cloves garlic

1 chipotle chile in adobo, chopped

1 teaspoon salt

2 tablespoons olive oil

2 tablespoons fresh lime juice

¼ cup chopped cilantro

1. Preheat M-series Oven to 425 degrees in convection roast mode.

2. Toss tomatoes, onions, jalapeno, garlic, and chipotle with olive oil and salt.

3. Spread vegetables evenly across a rimmed baking sheet tray or casserole dish.

4. Roast vegetables for 20-25 minutes until vegetables are nicely browned and charred on the edges.

5. Process vegetables in food processor, food mill or blender to a coarse texture.

6. Add lime juice and cilantro leaves, process until well incorporated.

7. Taste and adjust seasoning with salt, lime juice or cilantro as needed.