Ingredients:

  • 1 lb fresh tomatillos, husks removed and rinsed
  • 2 large jalapeños, stems removed
  • 0.5 medium white onion, cut into thick wedges
  • 3 large cloves garlic, skin-on
  • 1 tbsp neutral oil (avocado or grapeseed)
  • 0.5 cup fresh cilantro, leaves and tender stems
  • 1 tbsp fresh lime juice
  • 1 tsp fine sea salt
  • 0.5 tsp ground cumin

Instructions:

  1. Set oven rack to the highest position and turn broiler to High.
  2. Arrange husked tomatillos, jalapeños, onion wedges, and unpeeled garlic on a foil-lined baking sheet and toss lightly in oil.
  3. Broil for 5–8 minutes, flipping halfway through, until tomatillo skins are charred and blistered.
  4. Remove from oven and let cool for 3 minutes. Squeeze roasted garlic out of its skin into a blender.
  5. Add charred tomatillos, onion, and peppers (seeded if less heat is desired) to the blender along with any juices from the pan.
  6. Add cilantro, lime juice, salt, and cumin. Pulse until desired consistency is reached, from chunky to smooth.