Charred tomatillos, jalapeños, onion, and garlic go straight under the broiler until blistered and soft, which builds deep, smoky flavor without a single processed ingredient in sight. A quick blend with fresh cilantro, bright lime juice, and a whisper of cumin turns those roasted vegetables into a salsa that's coarse, vibrant, and full of real texture. Every component here is a whole food doing the work — no fillers, no shortcuts, just charred produce and citrus coming together in minutes. It's the kind of bold, herb-forward condiment that works spooned over grilled meats, folded into a bowl of roasted vegetables, or eaten straight with a spoon. Simple to make ahead and even better the next day, this one earns a permanent spot in an anti-inflammatory kitchen.
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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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