• Peel the husk off of the tomatillos. Rinse Tomatoes and Tomatillos and cut out the stems to make it easier later. Roast in a 400F oven for about 20 minutes in an oven safe dish. Prepare the rest of the ingredients while they are roasting.
• Saute the onion and garlic cloves in a bit of olive oil over medium heat. Cook until the onion is just starting to brown. Remove from heat.
• Add all of the ingredients in this recipe- including any liquid from the tomato/tomatillo dish to a blender and pulse until combined but not perfectly smooth. You want small chunks of the vegetables in the sauce.
• Return the sauce to the saute pan to simmer for a few minutes.

If you are making Chicken Tinga

• Add the cooked shredded chicken or pork to the Tinga sauce if using and combine well. Let simmer until it's hot all the way through. Take a final taste test for seasoning - add more salt if needed.
• Serve with low carb tortillas, avocado, cilantro, hot sauce and cheese (Cojita is the most common with Chicken Tinga). Store in the fridge for 3 days or freeze for up to six months.

If you are making the Tinga Sauce ahead of time~

• Store in an airtight jar in the fridge for up to three days. Freeze for up to six months if you won't be able to use it.