it's really easy, but you'll have to experiment to find the level of picante and flavor that you like

ingredients:

• tomatoes (smaller the better; try to avoid roma because of the skin, but they'll do find if that's all you got)
• one tomatillo per every 5 tomatoes. (stick with small tomatoes if you can't find tomatillos to make up for the acidity)
• one jalapeno per every 5 tomatoes. (adjust for your own preferred level of picante and too few will rob it of a lot of the flavor)
• 2 cloves of garlic per tomato. (also adjust and too few will also rob it of flavor)
• 1/2 green onion per tomato
• 1 entire head of cilantro for every 5 tomatoes
• salt
• olive oil (only if you chose the healthy version)

Original recipe (unhealthy AF but delicious):

• fry the tomatoes, tomatillos, and jalapenos together in oil. make sure the oil reaches 1/3 of the way up to tomato height and rotate them 1/3rd of the way each time the skin starts to peel. (my mom used canola oil but it's carcinogenic and that's probably where the cancer that killed her came from. my grandmother used shortening or lard)
• take them out once the skins are about to fall off on its own. (the jalapenos & tomatillos will take longer than the tomatoes and i recommend having both tongs and a scoop with holes ready by your side because it happens fast. use the tongs to rotate them and the scoop to pick them up once it's time to take them out. you want a tiny bit of the oil to end up in the salsa so don't bother too much trying to drain all the oil off)
• put them in a blender for a 1 or 2 quick bursts (a food processor will probably work fine and my grandmother used a masher with a knife for the skins)
• dice the cilantro, green onions, & garlic and add them into the blender along with salt to taste for another quick burst.
• let it cool down and enjoy (i refrigerate it)

healthier recipe (not as tasty but easier):

• roast & rotate the tomatoes, tomatillos and jalapenos. (i use my oven on the broil setting).
• dice the green onions, cilantro, & garlic and throw them into the blender along with the roasted jalapenos, tomatoes and tomatillos for 1 or 2 quick bursts.
• add salt to taste along with a half spoonful of olive oil per every 5 tomatoes (regular spoon; not table spoon) and give it another blender burst so that it mixes well
• let it cool down and enjoy