Mild and citrusy, this tasty salsa goes great with tortilla chips or as a sauce over enchiladas, Chile Relleno, etc. Roasting the tomatillos brings out their citrusy sweetness and serving this salsa freshly-made, while still warm is particularly delightful. —The Enchanted Cook
Remove tomatillos from their outer leaves and discard the leaves. Tomatillos will feel sticky. Rinse and halve tomatillos then place on parchment paper lined baking sheet. Quarter onion and place on pan with tomatillos. Drizzle olive oil over vegetables and lightly season with kosher salt. Place in oven and roast for 20-30 minutes until lightly browned.
Let vegetables cool slightly and then place in food processor. Be sure to include the drippings from the pan. Add cilantro, garlic, and lime juice, then puree. Add kosher salt if necessary. Serve with chips, over delicious Chile Relleno, or other Mexican dish.