Charred tomatillos, blistered jalapeño, and sweet roasted onion come together in the blender for a smoky, tangy salsa with just the right amount of heat. A hit of fresh lime juice and cilantro keeps it bright, while a slow broil is what really builds that deep, roasted flavor in every spoonful. Alongside it, corn tortilla wedges get tossed in olive oil and baked until golden and shatteringly crisp — no deep-frying required. Every component here comes from real vegetables, citrus, and simple seasoning, with nothing sweetened or processed hiding in the mix. It's an easy, better-for-you snack or appetizer that fits neatly into an added sugar free spread, whether you're serving it at a party or just craving something crunchy with a kick.
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Position an oven rack about 4 inches from the broiler element and preheat the broiler to high. Line a large baking sheet with foil.
Arrange the tomatillos, jalapeño halves (cut-side down), garlic cloves, and onion wedges on the prepared baking sheet. Drizzle with 1 tbsp olive oil and toss to coat.
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