Preheat your oven to 425°F (220°C).

Remove the husks from the tomatillos and rinse them.

Chop the jalapeños, onion, and garlic to prepare for blending.

Place the tomatillos and jalapeños on a baking sheet and roast for about 10 minutes or until they are slightly charred.

Transfer the roasted tomatillos and jalapeños to a blender.

Add the cilantro, onion, garlic, and lime juice, then blend until smooth.

Taste the sauce and add salt as needed.

Pour the sauce into a clean jar or container and let it sit for at least 30 minutes.

Use the sauce immediately or store it in the refrigerator.