Step 1

Start by de-husking the tomatillos and then giving both the tomatoes and tomatillos a good rinse. I usually de-stem both of them as well, knowing that any juices leftover in the roasting pan will go in the blender. Roast the tomatoes and tomatillos in the oven for 20 minutes or so (400F). Alternatively, you are welcome to roast them on the stovetop or on a grill.

Step 2

Once the tomatoes and tomatillos are roasted, add them to a blender along with: 1/3 small onion, 1 peeled garlic clove, 1 rinsed and de-stemmed jalapeno, 10-12 sprigs cilantro, a pinch of salt, and a squeeze of lime. Combine well. You can always make a milder version by starting with only 1/2 or 1/4 jalapeno and tasting from there. Note: be sure to give the cilantro a good rinse -- I usually twist off and discard the bottom, thicker portion of the stems, but use the upper stems that hold the leaves.

Step 3

Gather the other fixings for the Tostadas. For this batch that meant warming up the refried beans and the cooked rice, crumbling some Queso Fresco, tossing some avocado bits with lime juice and salt, and chopping up some cilantro.

Step 4

I also used baked tostada shells for this batch. If you're new to that here are instructions. If you're using store-bought tostada shells be sure to warm them up for a few minutes before serving.

Step 5

Each warm tostada shell gets: a thin layer of refried beans, a couple tablespoons of rice, avocado bits, cheese, cilantro, plenty of Tomato Tomatillo Salsa, and a final squeeze of lime. Enjoy!!

Step 6

Store leftover Salsa in the fridge where it will keep for a few days.