Ingredients:

  • 1 lb tomatillos, husked and rinsed
  • 2 medium jalapeños, halved lengthwise
  • 1/2 medium white onion, cut into thick wedges
  • 4 cloves garlic, peeled
  • 1/4 cup fresh cilantro, packed
  • 2 tbsp fresh lime juice
  • 1 tsp kosher salt
  • 1/2 tsp ground cumin
  • 1 tbsp neutral oil

Instructions:

  1. Set your oven to Broil (High).
  2. Arrange the tomatillos, halved jalapeños, onion wedges, and garlic cloves on the baking sheet. Drizzle with neutral oil and a pinch of salt.
  3. Place the tray under the broiler for 5–8 minutes until tomatillo skins are blistered and blackened in spots and onions have charred, mahogany edges.
  4. Remove the tray from the oven and let the vegetables cool for 5 minutes.
  5. Transfer all roasted vegetables and any pan juices into the blender.
  6. Add the fresh cilantro, lime juice, salt, and ground cumin.
  7. Pulse 5–7 times for a chunky texture, or blend on high for 30 seconds for a velvety, smooth finish.