A Cooking Baker

We love chips and salsa. A lot.  We're Chipotle fans, and their medium Tomatillo-Green Chile Salsa is my favorite.  I saw some tomatillos in the store the other night, and I've never tried doing anything with them before, so I decided to make some salsa!  Chipotle has nothing to fear, but I think the results of my experiment were favorable.  Here's what I came up with (amounts are approximated, since I don't really measure anything - I'm an eyeballer). Roasted Tomatillo Salsa 1 lb. tomatillos (they really vary in size, so I weighed them in the store), quartered 1 small red onion, sliced (I used 1/2 red onion, 1/2 sweet onion, since that's what I had on hand) 2 garlic cloves, pressed or minced (3 if they're smaller cloves) 2 jalapeño peppers, seeded and quartered (I used 3 - we like some heat) 2 Roma tomatoes, diced juice of 1 lime a splash of apple cider vinegar (1 tsp.?) 2-3 tbsp. fresh cilantro, chopped 1 tsp. ground cumin sea salt (to tas