Step 1

Add the drained and rinsed tomatillos, fire roasted tomatoes with green chilies, lemon juice, lime juice, cumin, oregano, minced garlic and pepper to a large cup food processor. Process until completely combined, about 10 seconds.

Step 2

Add in the diced red onion, diced cilantro and pulse 2-3 times until just incorporated.

Step 3

Taste and season with additional salt, if desired. I tend to add about 1 teaspoon of kosher salt.

Step 4

Serve immediately.

Step 5

Store in an air-tight container in the refrigerator for up to 5 days or store in the freezer for up to 6 months. If frozen, thaw completely in the refrigerator before serving.