Tomatillos grow well here even though they are native to Mexico and grow like a weed there.  Last year I made salsa to recipes found on the Internet.  I wasn’t too excited with the sauce (although others said that enjoyed it).  So today I added parsley, a small red onion, some tiny red tomatoes and a few leaves of Greek basil.  The tomaillos and garlic and green chillies roasted in the olive oil with the additional ingredients until the tomatillo and tomato juices had just began to mingle with the olive oil.  Then I put the glistening oil and vegetables into a dish and used a hand blender to mix.  I prefer the look and the taste of  Salsa Gables style!