This bright, charred tomatillo salsa gets its deep flavor from broiling tomatillos, jalapeño, garlic, and onion until they're blistered and blackened in spots, then blending them with fresh cilantro and a bright squeeze of lime juice. The result is a salsa that's smoky, tangy, and just spicy enough, with a texture you can dial from chunky to smooth depending on how long you run the blender. Alongside it, thick-cut corn tortilla wedges are tossed in olive oil and baked until golden and crisp, making sturdy, salt-flecked chips built for scooping. Every ingredient here is plant-based pantry and produce staples, which makes this an easy, crowd-pleasing snack for a vegetarian spread. It's the kind of make-ahead appetizer that tastes like it took way more effort than it did, and it holds up beautifully for parties, game day, or just a big bowl to snack on all week.
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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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