Steps

1. Take a foil lined baking sheet and drizzle on a little bit of olive oil and brush that all over
2. Dump the cherry tomatoes on the baking sheet (after washing and rinsing them)
3. Add one onion that has been roughly chopped, also add the garlic cloves but leave the skin on, and finally add the chopped Jalapeno
4. Put the baking sheet under a hot broiler until these vegetables are well charred (turn the pan midway through)
5. Remove the sheet and let it sit for while until the vegetables are cool enough to handle
6. Peel the garlic cloves and transfer everything to a blender (including any accumulated juices)
7. Squeeze the juice of 1 lime, add the salt and pepper, a pinch of dried oregano, a 1/4 tsp of cumin, and a bunch of cilantro leaves
8. Blend until smooth, then transfer into a bowl. Cover and refrigerate for a couple of hours to develop the flavors

Steps

Heat oil in an 8″ skillet over medium heat; add peanuts, thyme, chiles, peppercorns, allspice, garlic, and onion, and cook, stirring, until onion is soft, about 4 minutes. Transfer to a blender and add vinegar, salt and 1⁄2 cup water; blend until very smooth, about 2 minutes. Let cool.

Steps

1. In a medium pot add the chilis, 2 garlic colves and the onion, cover with water and bring to a boil. Cover and cook for 15 min
2. Add the tomatillos to the pot and cook until their color changes (getting yellowish). Turn off the heat and let them cool down
3. In a mortar, add the remaining garlic clove, 1/2 tsp of salt and pound the garlic clove. Add the cooked garlic cloves and pound as well. Finally add the chilis and mash them (be careful and cover your eyes)
4. In a food processor, add the cooked onion, the mashed garlic/chilis, the tomatillos, and the cilantro and blend (to your liking)
5. Taste and adjust for salt