This homemade roasted tomatillo salsa verde is spicy, flavorful and super easy to make! It's the perfect appetizer to serve with tortilla chips or for topping homemade chicken enchiladas or your favorite tacos!
Prepare the veggies: remove husks and wash tomatillos, peel and cut onion into quarters, leave jalapenos and poblanos whole with just the top/stem trimmed off (cut in half and remove seeds if you want a more mild salsa), peel garlic and leave whole.
On an unlined sheet pan, lightly toss the veggies in olive oil and sprinkle with a pinch of salt.
Roast for about 10 minutes or until everything is soft and lightly charred. If desired, turn the broiler on for 1-2 minutes to get some additional charring. Tip: some pieces might roast more quickly (the garlic usually does) so just keep on eye on everything and remove veggies as needed.
Remove from oven and let cool for 5-10 minutes.
Place all of the roasted veggies in your food processor or blender and don't forget to pour in the juices from the pan.
Add the cilantro and lime juice and blend until the salsa is a puree consistency (for thinner salsa, add 1-2 teaspoons of water).
Taste and add more lime juice and salt as desired.
Notes
Store in an airtight container in the fridge for up to a week.