Ingredients:

  • 1.5 lb tomatillos, husked and rinsed
  • 1 medium white onion, cut into thick wedges
  • 2 large jalapeño peppers, halved lengthwise
  • 4 cloves garlic, peeled
  • 2 tbsp avocado oil
  • 1/2 tsp kosher salt
  • 1/2 cup fresh cilantro, loosely packed
  • 1 tbsp lime juice
  • 1/4 tsp salt

Instructions:

  1. Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.
  2. Place the halved tomatillos, onion wedges, and jalapeños on the tray. Toss with avocado oil and salt until evenly coated. Tuck the garlic cloves in the center of the tray to prevent them from burning.
  3. Roast for 15–20 minutes until tomatillo skins are blistered and onions have developed mahogany-colored edges.
  4. Transfer the roasted vegetables and all accumulated juices from the pan into a blender.
  5. Add fresh cilantro and lime juice to the blender.
  6. Pulse 3–4 times for a chunky texture, or blend on high for 30 seconds for a smooth, velvety finish.
  7. Taste and add additional salt as needed to balance the acidity.