Instructions for Instant Pot

1. Turn on the electric pressure cooker to sauté. When hot add oil, onions and jalapenos
2. Sauté for 2 minutes .
3. Turn off sauté. Add chopped tomatillos, tomato and jalapenoes and water.
4. Turn on pressure for 6 minutes.( natural release).
5. Open the lid add in the cilantro . Use immersion blender (or pour into blender in batches)to break everything down.

Instructions for Oven

1. Preheat oven 400*F
2. Place the tomatillos, tomato, jalapeños, garlic and onion slices on the baking tray.
3. You will start to hear the popping noises of the tomatillos and jalapeños- keep turning them until all surfaces are charred.
4. The smell is amazing! bake it for 10 -15 mins till everything is charred.
5. Add everything in a blender. Add lime juice, salt, Mexican oregano, cumin powder, cilantro, and black pepper.
6. Blend by pulsating to have chunkier salsa or blend thoroughly to have liquid salsa.

Instructions for Stove Top

1. In a saucepan, bring 3 cups of water to a boil. Add the tomatillo & jalapeños, simmer it uncovered, for 10 - 15 minutes. 
2. Drain, reserving 1/4 cup water of the liquid.
3. In a blender, puree the jalapeños, tomatillos, garlic, onion,  cilantro and rest of the seasonings then add the reserved liquid if needed to get a saucier texture.
4. Transfer to a bowl and add salt to taste.