Charred tomatillos, jalapeños, onion, and garlic go straight from the broiler into the blender, capturing all those blistered, smoky-sweet juices right along with them. Fresh cilantro and a bright hit of lime juice balance the char with a clean, herbal lift, while a touch of cumin adds warmth in the background. Pulse it a few times for a rustic, chunky texture, or run it longer for a silky, pourable salsa — either way, it comes together in one pan and one blender with almost no cleanup. This is naturally a great fit for a plant-based table, no meat, dairy, or eggs anywhere in sight, just roasted vegetables and citrus doing all the work. Spoon it over tacos, grain bowls, or roasted veggies, or just keep a jar in the fridge for chips whenever the craving hits.
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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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