Heat up your large, dry skillet and add your tomatillos, tomatoes, red onion, jalapeño and poblano peppers and roast until charred on all sides.

Using tongs, turn the vegetables for an even roasting. This takes about 10-15 minutes.

Once roasted, move the vegetables to a large bowl and cover with plastic wrap.

Allow the vegetables to steam for 2-4 minutes then remove all of the outer layers of the flesh to remove all of the black, charred skin.

Also remove the tops and seeds of the peppers.

Keep some seeds if you like it extra spicy.

Add all of the peeled vegetables, salt, pepper, honey or agave and cilantro to your blender and pulse a few times until mixed.

Using a fine mesh strainer, strain the salsa to get rid of any excess liquid.

Next, add the fresh, raw corn for sweetness and crunch. This is optional but suggested!

Pour the salsa into a container, seal and refrigerator for at least 30 minutes.

This will allow the flavors to get to know each other and intensify.

Enjoy with tortilla chips, spooned over tacos and more!

Store the salsa in a glass jar with an air-tight lid and keep in the refrigerator for up to 2 weeks!