Charred tomatillos, jalapeño, garlic, and onion come together under the broiler until deeply blistered, then get blitzed with fresh cilantro and lime juice into a salsa that's smoky, bright, and just the right amount of chunky. Olive oil does the heavy lifting throughout — brushed over the vegetables before broiling and again on the corn tortilla wedges before they bake into crisp, golden chips. There's no dairy, no processed shortcuts, just vegetables, citrus, herbs, and good olive oil doing all the flavor work. It's a snappy, produce-forward starter that fits right into a Mediterranean-style spread, whether you're serving it before dinner or making a meal of it. Simple pantry staples and fresh produce keep this one light, vibrant, and easy to make again and again.
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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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