Roasted Tomatillo Salsa Verde in 35 Minutes

Instructions:

1. Preheat your oven to 400°F (200°C).
2. On a large rimmed baking sheet, toss the tomatillos, onion wedges, and jalapeños in avocado oil. Nestled the unpeeled garlic cloves in the center.
3. Roast for 15–20 minutes until tomatillos soften and turn pale olive green, and the onion edges are charred and mahogany-colored.
4. Squeeze the roasted garlic out of its skins and discard the peel.
5. Transfer the charred vegetables and any pan juices into a high-speed blender or food processor.
6. Add the fresh cilantro, lime juice, salt, and cumin.
7. Pulse the blender until the mixture is a vibrant, uniform green, stopping while it still has a slight texture.
8. Taste the salsa; add a pinch of sugar to balance acidity or extra lime juice for more zip if desired.
9. Let the salsa sit for 10 minutes to allow the flavors to meld before serving.