Step 1: Roast the Vegetables
Heat the oil in a skillet over medium-high heat. Add the tomatillos, onion, garlic, and jalapeño. Cook for 8–10 minutes, turning occasionally, until the vegetables are softened and lightly charred on all sides.
Alternatively, broil the vegetables on a baking sheet for 8–10 minutes, turning halfway through.
Step 2: Cool Slightly
Remove the vegetables from the heat and let them cool for about 5 minutes. This makes them easier to blend and helps preserve the fresh flavor.
Step 3: Blend
Transfer the roasted tomatillos, onion, garlic, and jalapeño to a blender or food processor. Add the cilantro, lime juice, and a pinch of salt.
Step 4: Process
Blend until smooth or pulse a few times if you prefer a chunkier salsa. Taste and add more salt or lime juice if needed.
Step 5: Chill (Optional)
For the best flavor, refrigerate the salsa for 20–30 minutes before serving to allow the flavors to meld.
Step 6: Serve
Serve with tortilla chips, tacos, burritos, quesadillas, grilled chicken, steak, pork, seafood, or spoon it over scrambled eggs and roasted vegetables.
Tips
- For a spicier salsa, leave the jalapeño seeds in or add a second jalapeño or a serrano pepper.
- If the salsa is too thick, blend in 1–2 tablespoons of water until it reaches your desired consistency.
- Store in an airtight container in the refrigerator for up to 5 days.
- This salsa also freezes well for up to 3 months. Thaw overnight in the refrigerator before serving.