Ingredients:

  • 1 lb tomatillos, husked and rinsed
  • 2 jalapeños, stems removed
  • 1 medium white onion, cut into quarters
  • 4 cloves garlic, skin on
  • 1 tbsp avocado oil
  • 1/2 cup fresh cilantro, loosely packed
  • 2 tbsp fresh lime juice
  • 1 tsp sea salt
  • 1/4 tsp ground cumin

Instructions:

  1. Preheat your broiler to high. Arrange the husked tomatillos, jalapeños, quartered onion, and unpeeled garlic on a baking sheet. Lightly brush with avocado oil.
  2. Place under the broiler for 7–10 minutes, turning once, until the vegetables are blistered and the tomatillos show mahogany-colored charred spots.
  3. Remove the tray from the oven. Use tongs to carefully remove the garlic cloves and peel away the papery skins.
  4. Transfer the roasted vegetables and all the juices from the pan into a food processor.
  5. Add the cilantro, lime juice, salt, and cumin. Pulse in short bursts rather than blending continuously to ensure the salsa remains slightly chunky.