Mexican Dip Trio

For the red salsa:
Ccombine all the ingredients in a food processor or blender, then taste and adjust seasonings to your liking. If using cilantro, start with about 1 tablespoon fresh leaves and add from there to your taste.

For the salsa verde and hummus:
Preheat the broiler to high and place the tomatillos, onion, garlic, and jalapenos on a baking sheet lined with parchment paper. Broil on both sides until charred and juicy. Add the salsa verde ingredients with any accumulated juices to the food processor, then pulse, taste, and set aside. Add the refried bean hummus ingredients to the empty food processor, pulse, taste, and set aside.

Enjoy one or three dips all together!

Notes:
I make these all together, but of course you could make them one at a time!
For all three of these dips, 1 medium onion is fine: 1/2 for the hummus, 1 small chunk for the red salsa, and the rest (a little more than 1/4) for the salsa verde.