Preheat your broiler on high. Place the tomatillos, whole cloves of garlic (with their papery skins still intact), and whole jalapeño pepper on a baking sheet. Make sure to space them out evenly.

Broil the tomatillos, garlic, and jalapeño pepper until they become slightly charred and soft, turning them over once during the process. This should take about 10-15 minutes. Keep a close eye on them to prevent burning. The tomatillos will likely take the longest to roast, so remove the other items beforehand if needed. I remove the jalapeño and garlic in about 8-10 minutes.

Once charred, remove the baking sheet from the oven. Transfer the tomatillos, jalapeño pepper, and garlic cloves to a plate to cool slightly.

Peel off the papery skins from the roasted garlic cloves. They should be soft and slightly caramelized.

After the ingredients have cooled, slice the stem off of the jalapeño pepper and remove the seeds and membranes to help control the spice level (leave the seeds/membranes in if you want a spicier salsa). You can wear gloves or wash your hands thoroughly after handling the jalapeño pepper to avoid irritation. Roughly slice the jalapeño.

In a blender or food processor, add the roasted tomatillos and fully blend. Add the sliced jalapeño pepper, roasted garlic cloves, chopped onion, cilantro leaves, lime juice, lime zest, salt, cumin, and pepper. Blend the ingredients until you achieve a smooth consistency. If you prefer a chunkier salsa, pulse the mixture a few times until you reach your desired texture.

Taste the salsa and adjust the seasoning if needed, adding more salt, pepper, or lime juice according to your preference.

Transfer the salsa verde to a serving bowl and let it sit at room temperature for at least 30 minutes to allow the flavors to meld together. Alternatively, refrigerate the salsa for a few hours and serve it chilled.

Serve your homemade salsa verde with tortilla chips, as a topping for tacos, quesadillas, grilled meats, or any dish that could benefit from a zesty and tangy green salsa.