Peel the tomatillos and cut them in half. Place them on a baking tray, cut side up.

Add the jalapeños, onion, and garlic to the tray, and roast in a preheated oven at 200°C (390°F) for about 20 minutes, or until the tomatillos are slightly charred and softened.

Remove the seeds from the roasted jalapeños. Transfer all ingredients – including the lime juice, salt, and cilantro – to a food processor fitted with a metal blade.

Pulse a few times until you get a uniform salsa. It should be smooth, but not too runny, and without large chunks.

Taste and adjust seasoning if needed.

Store in a sterilized jar.