This Roasted Tomatillo Salsa is absolutely addictive. Roasting all of the vegetables adds char that creates an earthy flavor, brings out the natural sweetness of the tomatillos and onions, and mellows out the jalapenos.
Start by peeling and then slicing the onion in half or quarters. Dehusk the tomatillos and rinse them well to remove outer stickiness. Dry them off and cut in half.
Place the baking tray 6 inches from the hot broiler element, for 10 to 12 minutes, or until your vegetables are blistered and beginning to char, flipping over once.
Add ½ cup water to the hot sheet pan to loosen all of the charred bits on the bottom. Transfer ingredients from the sheet pan, including all juices, into the bowl of your food processor.