Preheat oven to 450F. Remove the husks from each tomatillo then rinse under cold water to remove the sticky residue. Roughly chop the tomatillos, onion, garlic, and jalapeño. Toss together in a baking dish with avocado oil and roast for 15-20 minutes, until softened.

Transfer the roasted ingredients to a blender or food processor. Add the cilantro with stems and fresh lime juice. Blend until smooth and creamy, or until desired consistency is reached. Taste and adjust seasoning, adding more salt or lime juice, if needed.

I suggest letting the tomatillo salsa chill in the fridge for at least 1 hour before serving, however you can also serve the salsa immediately. Store leftovers in an airtight container in the fridge for up to 5 days.