Remove husks from the tomatillos and rinse under warm water to remove the sticky residue. Pat dry and halve (if large) so they roast or simmer evenly.

Cook tomatillos and jalapeño

Place the halved tomatillos and whole jalapeño on a hot dry skillet or comal over medium-high heat. Dry-roast, turning occasionally, until the tomatillos are blistered and softened and the jalapeño is charred on all sides, about 6–8 minutes. Alternatively, broil on a rimmed baking sheet 4–6 inches from the broiler for 6–8 minutes, turning once.

Soften garlic and onion (if needed)

If you prefer a slightly milder, sweeter onion/garlic note, briefly char the chopped onion and whole garlic cloves in the same skillet for 2–3 minutes until they have some color; otherwise use them raw for a brighter, sharper salsa.

Peel and stem jalapeño

Let the roasted vegetables cool 5 minutes. Use a knife to remove the jalapeño stem; for less heat, scrape out the seeds and membrane. If you want more heat, leave them in.

Blend the base

Transfer the roasted tomatillos, jalapeño, charred onion, and garlic to a blender or food processor. Add half the cilantro (about 1/4 cup). Pulse a few times, then process until mostly smooth but with some texture, about 20–30 seconds. If the salsa is very thick, add up to 2 tablespoons of water and pulse to reach the desired consistency.

Seasoning & Finish

Season and adjust

Scrape the salsa into a bowl. Stir in lime juice, kosher salt, and black pepper. Taste and adjust: add more salt for brightness, more lime for acidity, or more jalapeño for heat.

Fold in remaining cilantro and olive oil (if using) to brighten and round the flavor. Let the salsa rest at room temperature for 10–15 minutes to allow flavors to meld, or chill for up to 2 hours for a cooler, slightly milder result.

Serve and store: Serve salsa verde at room temperature or chilled with tortilla chips, tacos, grilled meats, or eggs. Store in an airtight container in the refrigerator for up to 5 days.