Use just half a jalapeno for a less spicy version. Can be made in the blender smoothie cup as well.
4 tomatillos, husked, washed, and halved
1/2 white onion, quartered
1 jalapeño, seeded and sliced in half
2 Tbsp. vegetable oil
Kosher salt
Freshly ground black pepper
1 handful cilantro leaves and stems
3 Tbsp. lime juice
1/4 cup extra-virgin olive oil
Tortilla chips, for serving
Preheat oven to 450°. Toss tomatillos, white onion, and jalapeños with vegetable oil on a sheet tray, and season with salt and pepper.
Roast until softened and charred in spots, about 20 minutes. Let cool.
Transfer roasted vegetables, cilantro, and lime juice to a blender and blend. Add olive oil and blend again until mostly smooth. Season with salt and pepper if needed.
