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Ingredients:
1 1/2 lbs cleaned tomatillos (quartered)
1lb sweet tomatoes (I picked yellow)
4-8 serrano chilies (to taste)
6-10 cloves of garlic (depending on size)
1 medium onion cut into chunks
salt and black pepper to taste
2-3Tbs canola oil
1/2 tsp cumin powder
2-3 Tbs water
salt to taste
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJVPuMGCT9AAnXIF5Zx2kjEzZResri75y3F_7mAGLcSC5AAbHB7uerRB6euo-XxkHEbIAsgqPoDBBZ-2tJ0Q0uvCS1qSBUXYhNu92T9zNCSgR6rLz0uEkCquxmK5YMkye8xcSTX1W9l78/s1600/100_9984.jpg)
Directions:
Prep vegetables for roasting.
Roast in a 375 degree oven for 1 hour.
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