1-First, preheat the oven to 450°F (232°C) and line a baking sheet with parchment paper. Remove husks from the 9 medium tomatillos, rinse to remove stickiness, and pat dry before placing them on the sheet with the onion chunks and whole peppers. Drizzle everything with avocado oil and sprinkle with salt, then toss to coat evenly, as this helps with roasting.

2-Next, wrap the 4 unpeeled garlic cloves in foil with a bit of oil and add them to the baking sheet. Roast for 15 to 20 minutes until the tomatillos are juicy and browned, which enhances their sweetness and adds depth. After roasting, remove the garlic from the foil and peel it, then take the stems off the peppers.

3-Now, combine the roasted tomatillos, onion, peppers, garlic, 2 tablespoons avocado oil, 2 tablespoons fresh lime juice, ½ cup chopped fresh cilantro, and 1¼ teaspoons sea salt in a food processor or blender. Blend until you reach your preferred texture, whether smooth or a bit chunky. If the salsa is too thick, add water one tablespoon at a time until it’s just right, and taste to adjust seasoning or heat as needed.

4-Once blended, serve your fresh tomatillo salsa right away with tortilla chips or as a topping for tacos and enchiladas. For those interested in more ideas, check out our guide to fresh salsas for creative ways to use it. This step-by-step approach for tomatillo salsa verde recipe ensures great results every time, even for beginners.