2 medium Roma tomatoes (9.2 oz/ 261 g), cored and left whole
3 medium tomatillos (7.4 oz/211 g), husked and rinsed
1/4 medium white onion (3.1 oz/89 g)
6 fresh or dried chiles de árbol (0.2 oz/6 g), stemmed and chopped
1 garlic clove, peeled but whole
1 1/2 teaspoons Diamond Crystal kosher salt (0.21 oz/6 g), plus more to taste
Steps
In a medium saucepan, combine 1/2 cup water, the tomatoes, tomatillos, onion, and chiles de árbol and bring to a boil over high heat. Cover, reduce to a simmer, and cook until the tomatoes have softened and are just holding their shape, about 10 minutes. Transfer the vegetables to a plate to cool and reserve the cooking liquid.
Working in batches, use a molcajete or mortar and pestle (or a medium bowl with a potato masher, large spoon, or forks) to smash and grind the tomatoes, tomatillos, onion, chiles de árbol, and garlic until a chunky but pourable salsa forms; thin the salsa with cooking liquid if desired. (Alternatively, use a blender and purée on low speed until the salsa is almost smooth but some pieces remain.) Transfer to a medium bowl and stir in the salt. Taste and season with more salt if desired.
