Fresh, Roasted Salsa

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The (ex)Expatriate's Kitchen


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5 tomatoes, all colors, cored, seeded and quartered

5 small tomatillos, (I used purple, yellow and green), outer husk removed, halved

1 large onion, stem and root cut off, cut in eighths

5 peppers, 2 red bell, 1 poblano, 1 jalapeno, 1 green, 1 banana (or your preference)

2 cloves garlic, peeled and smashed (give them a whack with the side of the chef's knife)

2 tbs. canola oil

1 bunch cilantro, chopped

Salt to taste

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