Husk the tomatillos by removing the outer papery skin. Rinse them under cold water to remove any stickiness.

Cut the tomatillos in half. This will help them cook evenly and blend smoothly.

Heat a skillet over medium-high heat. Once hot, add the halved tomatillos and jalapeño, cut side down.

Roast for about 5-7 minutes, or until the tomatillos are slightly charred and softened. This enhances their flavor.

Remove from heat and let cool for a few minutes.

In a blender or food processor, combine the roasted tomatillos, jalapeño, garlic, red onion, cilantro, lime juice, salt, and black pepper.

Blend until smooth, but still slightly chunky for texture. Taste and adjust seasoning if necessary.

Transfer the salsa to a serving bowl. Let it sit for at least 10 minutes to allow the flavors to meld.

Serve with tortilla chips, tacos, or as a topping for grilled meats.