Healthy Salsa

I love salsa but better yet homemade salsa. When you buy the salsa in the store it is loaded with sodium. I love chunky salsa, fruit salsa, any kind pretty much but this recipe is a semi chunky consistency when finished. I usually make it every two weeks and then use it in my various meals. It goes great with eggs for breakfast, veggie fajita for lunch, and fresh fish for dinner. I think it even tastes great with a spoon!
1 lime (cut in half and squeezed for the juice)
1/2 yellow onion (cut into pieces)
2 tomatillos (peel paper off and slice for baking)
4-5 medium tomatoes
1 jalepeno pepper cut and seeded
1 heaping TBSP minced garlic or fresh if you can stand to peel the paper off
1 tsp cumin
1 cup cilantro (this can vary according to how much you like cilantro)
Salt and pepper to taste ( I use about a tsp of each)

Cut the tomatoes, tomatillos and jalepeno into slices to lay on a tin foil cookie sheet. Bake at 375 for 10 minutes then switch to Broil HI for 5-8 mintues or until tops are black. Meanwhile mix the rest of ingredients in a blender or mini chopper. Add the tomatoes, tomtillos and jalepeno, blend well. Salsa will be warm so chill in a tight container overnight.