Turn on the broil setting on the oven. Line a large baking sheet with foil. Place the whole tomatillos and jalapeños (cut side down) on the baking sheet. Cook under the broiler for 7 to 10 minutes until blistered. Remove from the oven.
While the tomatillos and jalapeños cook, prep the other ingredients.
Use a spatula to transfer the broiled tomatillos and jalapeños to a food processor. Add the red onion, garlic, cilantro, lime juice, and salt.
Pulse until salsa is smooth. Taste, and adjust seasonings as desired.
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Notes
Store in an airtight container in the fridge for up to 2 weeks.
To freeze, transfer to freezer-safe containers, seal, label, and store for up to 2 months. Thaw on the counter or in the fridge.
Use in your favorite recipe that calls for salsa verde!
For more heat, sub spicier green chili peppers (like serranos) for jalapeños.