Gather all the ingredients for your green salsa recipe.

Remove the husks from the tomatillos and rinse them under cold water.

Preheat your oven to 425°F. Place the tomatillos and jalapeños on a baking sheet and drizzle with olive oil. Roast for about 15-20 minutes until softened.

Transfer the roasted tomatillos and jalapeños to a blender. Add chopped onion, cilantro leaves, lime juice, and a pinch of salt. Blend until smooth but slightly chunky.

Taste the salsa and adjust flavors as needed, adding more jalapeño for heat or lime juice for brightness.

Transfer the salsa to a bowl or airtight container. Enjoy fresh or store in the fridge for up to one week.