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When late-season produce abounds, I make this simple sheet-pan salsa for the win:
•1 quart fresh tomatillos (10-12)
• 1 onion
• 2 cloves of garlic
• 1-2 jalapeños
• 1 lime, juiced
• 1 bunch cilantro, roughly chopped
• Olive oil
• Sea salt
Remove tomatillo husks and rinse, slice onion, peel garlic and stem/seed the jalapeños. Arrange on a parchment-lined sheet pan, drizzle with oil and sprinkle with salt, roast at 450℉ until the vegetables are soft and brown around the edges.
Once cool, pulse in a food processor until uniform. Add lime juice and cilantro to taste. Serve with tortilla chips or atop quesadillas.
– Hannah Van Sickle, The Arizona 100