Prep tomatillos by peeling off the papery husks and then cutting them in half horizontally.
Place tomatillo halves face down on a baking sheet along with garlic cloves (still in husks), serrano pepper, and onion roughly chopped into quarter pieces. Drizzle all veggies with olive oil.
Broil sheet vegetables on top shelf under a high broil for 10-15 minutes or until tops of tomatillos are browned/charred and have changed to a less bright green color. The onions should also be slightly browned, the serrano lightly charred, and the garlic should be softer and toasted. Roasting the onion and garlic adds a sweetness to the salsa that complements the heat of the serrano pepper nicely.
Combine all of the roasted vegetables in a blender with the cilantro, lime juice, and salt and blend until combined and all of the chunks are blended away.
This salsa is packed with flavor and pairs perfectly with chips as well as being an incredible addition to tacos, burritos, tofu scrambles, and more!
