Chop the onion in half, crush the garlic, and leave the jalapeños and tomatillos whole. Roast on a baking sheet in a 400°F oven for about 15 minutes, turning all halfway over through roasting time.

Peel the garlic, remove the seeds and rough chop the jalapeño, and peel and chop the onion.

In a food processor, add all roasted ingredients, plus cilantro, lime juice, and salt and pulse until all ingredients are chopped and desired consistency is reached. I like it best left a little chunky.

I processed about half at a time and then blended everything together in a big bowl.