• Preheat broiler to high. Place oven rack on closest level to broiler, about 2 inches from the heat source.
• Remove paper skin from tomatillos. Rinse the husked tomatillos to remove the stickiness.
• In a large bowl, add tomatillos, quartered onion, jalapeno, and garlic cloves. Add the olive oil. Season to taste with salt and pepper.
• Place the tomatillos, onions, and jalapeno on a sheet pan. Place in the oven for about 4 minutes. Then move the vegetables around to char all sides of veggies. Add in the garlic cloves. place back in the oven for about another 3-4 minutes. Veggies will be charred and soft. Remove and let cool slightly.
• If you prefer a milder flavor, remove the seeds from the jalapeno.
• In a food processor, add the charred tomatillos, quartered onions, jalapeno, garlic cloves, and the fresh cilantro. Season with a little salt and pepper. Pulse about 5 times to combine ingredients.  Taste for seasoning, adjust if needed.
• Serve with chips, tacos, nachos, quesdillas, etc

To Bake Tomatiillas

• Preheat the oven to 425°F. Spray baking sheet with non-stick spray.
• Remove paper skin from tomatillos. Rinse the husked tomatillos to remove the stickiness.
• In a large bowl, add tomatillos, quartered onion, jalapeno, and garlic cloves. Add the olive oil. Season to taste with salt and pepper.
• Place the tomatillos, onions, and jalapeno on a sheet pan. Place in the preheated oven for about 10 minutes. Move the vegetables around to roast on all sides of the vegetables. Add the garlic cloves to the sheet pan. Roast another 5-8 minutes to soften the vegetables.
• Continue with step 6 above.