Charred tomatillos, jalapeños, onion, and garlic go straight under the broiler until blistered and soft, which is what gives this salsa its deep, smoky backbone. A quick blitz in the blender with fresh cilantro, lime juice, and a hint of cumin turns those roasted vegetables into a coarse, vibrant salsa with just the right amount of heat. Every ingredient here is whole and recognizable — real produce, real citrus, real spice — with nothing processed getting in the way. Spoon it over grilled chicken or fish, stir it into a veggie scramble, or eat it straight off a spoon; it holds up well in the fridge for whenever you need a fast flavor boost. It's a naturally clean, produce-forward condiment that fits easily into a Whole30 kitchen without feeling like you're missing anything.
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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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