Charred tomatillos, jalapeños, onion, and garlic go straight from broiler to blender for a salsa with deep, smoky flavor and zero fuss. The high-heat roast concentrates the natural tang of the tomatillos while the peppers add just the right amount of heat, and a handful of fresh cilantro plus a bright hit of lime juice keeps everything tasting fresh rather than heavy. There's no added sweetener anywhere in this recipe — just real charred vegetables, citrus, and salt doing all the work, so it's an easy win if you're watching added sugar closely. Pulse it coarse for a rustic table salsa or blend it smooth for drizzling over eggs, tacos, or grilled meats. It comes together in under 20 minutes and keeps well in the fridge, making it a great staple to have on hand any time you want big flavor without any sugary shortcuts.
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Position an oven rack 4–5 inches from the broiler element and heat the broiler to high. Arrange the tomatillos, jalapeños, onion wedges, and unpeeled garlic cloves in a single layer on a rimmed baking sheet. Drizzle with the olive oil and sprinkle with 1/2 tsp kosher salt.
Broil for 5–7 minutes, until the tomatillos and jalapeños are deeply charred and blistered on top. Flip everything with tongs and broil for another 4–5 minutes, until the tomatillos are soft and collapsing and the skins are charred in spots. Remove from the broiler and let cool for 5 minutes.
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