- 1 lb tomatillos (husks removed, rinsed and halved)
- 1 small yellow onion, cut into quarters
- 8 cloves of garlic, peeled
- 1 jalapeño, stemmed (see note)
- 1 lime, quartered + the juice of 1 lime
- 2 tsp sea salt + more to taste
- 3 tbsp olive oil
- 1/3 cup cilantro leaves, packed
- 2–3 tbsp of water as needed
- Preheat the oven to 450 degrees F.
- Prepare a parchment lined baking sheet and arrange the onion, jalapeño, lime wedges, garlic and tomatillos (cut side up) in an even layer.
- Drizzle olive oil and 1 tsp. of sea salt over the top and roast in the oven for 10 minutes.
- After 10 minutes, turn the oven setting over to broil.
- Broil the salsa fixings for 3 minutes.
- Rotate the baking sheet and lightly stir the tomatillos and veggies (paying particular attention to the onion and garlic) to avoid burning. Broil for another 3 minutes (or until the onion and garlic are soft).
- Remove the baking sheet from the oven and set aside. Let everything cool down to about room temperature.
- Then, using a spoon or spatula, transfer the roasted tomatillos, onion, jalapeños and garlic to a food processor. Squeeze the roasted lime wedges into the food processor as well (discard the peels).
- Next add the juice of 1 more lime, cilantro and 1 tsp. of sea salt to the food processor.
- Pulse the mixture until smooth. Add 2-3 tbsp of water to the salsa as needed (to thin), and more salt to taste as desired.
- Serve with chips, spoon over tacos or as enchilada sauce right away! Or cover and refrigerate for 1-2 days.
If more heat is your thing, double the number of jalapeños in this recipe and enjoy!