Charred tomatillos, jalapeños, onion, and garlic go straight under the broiler until they're blistered and collapsing, which builds deep, smoky flavor without much effort. A splash of olive oil and a quick blitz with fresh cilantro and lime juice bring everything together into a bright, coarsely-textured salsa that tastes like it took way more work than it did. This is exactly the kind of vegetable-forward, olive-oil-driven cooking that fits so naturally into a Mediterranean way of eating — simple produce, good fat, citrus, and herbs doing all the heavy lifting. It's got heat you can control, a smoky depth from the broiler, and a fresh finish from the lime that keeps it lively rather than heavy. Spoon it over grilled fish, roasted vegetables, or grain bowls, or just keep a jar in the fridge for whenever a dish needs a bright, punchy lift. It's a great one to have on hand if you're building meals around this style of eating.
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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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