Preheat the oven to 400 degrees

Place a silicone baking mat or parchment paper on a baking sheet.

Removed husks from tomatillos and rinse under water to remove sticky residue, and cut in halves

Then, place each tomatillo skin up flesh down on the pan.

Cut the red onion into similar sizes as the tomatillos

Cut 1 jalapeno in half lengthwise, leaving the seeds intact for now.

Add 2 cloves of garlic to the pan.

Roast in the oven for 20 minutes

Remove roasted vegetables from the oven and allow the vegetables to cool to the touch.

Remove the seeds and veins from the jalapeno.

Next, place all the roasted vegetables in the food processor with a large blade.

Add cilantro, lime juice, and zest.

Add salt if you desire.

Pulse ingredients until blended but chunky.

Pour blended contents into a container and refrigerate for a few hours before serving.