Veggie Box cherry tomatoes Veggie box tomatillos 1/2 Veggie box leeks 1 garlic clove 1-2 jalapenos (or serranos) 10-12 sprigs cilantro 1 ear of Veggie Box Corn pinch of salt squeeze of lime

Husk the tomatillos and then rinse both the tomatoes and tomatillos.  Roast the tomatoes and tomatillos in a 400F oven for 20-25 minutes. Add the roasted tomatoes and tomatillos to a blender along with leeks, 1 peeled garlic clove, 1 rinsed and de-stemmed jalapeno (or less for a milder version), 10-12 sprigs rinsed cilantro.  Combine well (I usually leave it a bit chunky.) Add the corn. Take a taste for seasoning.  I added another 1/2 jalapeno, a pinch of salt, and a generous squeeze of lime.Serve immediately or chill in the fridge for a bit before serving.  Store leftovers in an airtight container in the fridge where they will keep for a few days.