Ingredients:

  • 1 lb tomatillos, husks removed and rinsed
  • 1 medium white onion, quartered
  • 2 jalapeño peppers, stems removed
  • 3 cloves garlic, peeled
  • 1/2 cup fresh cilantro, roughly chopped
  • 1 tbsp fresh lime juice
  • 1 tsp kosher salt

Instructions:

  1. Preheat your oven to 400°F (200°C). Arrange the rinsed tomatillos, quartered onion, jalapeños, and garlic cloves on a baking sheet. Roast for 15–20 minutes until the tomatillos soften and turn a pale olive green, and the onion and peppers develop charred blisters.
  2. Transfer the roasted vegetables and any juices from the pan into a blender. Add the fresh cilantro and lime juice.
  3. Pulse the mixture in short bursts rather than blending on high to maintain a chunky, authentic texture.
  4. Add the salt and pulse one last time. Taste and add an additional pinch of salt if needed to mellow the acidity. Use a spatula to scrape down the sides for a consistent blend.