Charred tomatillos, jalapeños, onion, and garlic come together here for a salsa with real depth — the broiler does all the work, blistering the vegetables until they're soft, smoky, and ready to blend. A handful of fresh cilantro and a bright squeeze of lime juice cut through the char, while a touch of cumin adds warmth without overpowering the tomatillo tang. Everything gets pulsed together into a coarse, spoonable texture that's just as good over grilled meats as it is scooped straight up. Built entirely from whole vegetables and simple pantry staples, this is an easy one to keep in a Paleo kitchen rotation. It comes together fast, keeps well in the fridge, and tastes like it took a lot more effort than it actually did.
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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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