Step 1

Turn oven to broil

Step 2

Add the tomatillos, jalapeño, roma tomatoes, onion and garlic to a sheet pan lined with foil or parchment paper

Step 3

Roast in the oven until everything looks charred, turning the vegetables as the sides darken (about every 5 minutes)

Step 4

Remove the pan from the oven and cool

Step 5

Remove the stem and seeds of the jalapeños and discard, as well as the garlic skins

Step 6

Add everything from the pan (use a spatula if necessary) to a blender with the cilantro, lime juice, cumin and salt

Step 7

Blend together, leaving your tomatillo salsa as thin or chunky as you want

Step 8

For the best taste, transfer to an airtight container and refrigerate a few hours