Salsa Verde

Preheat the oven broiler on high.

Place the tomatillos, jalapeños, poblano, onion, and 2 garlic cloves on a parchment-lined baking sheet.

Drizzle light oil over all the vegetables.

Roast under the broiler until vegetables are tender and char marks appear, about 15 minutes.

Then 15 min of waiting

Remove from the oven and allow to cool slightly until safe to handle.

Then 5 min of waiting

Peel the blistered skin off the poblano pepper and the roasted garlic cloves.

Add the roasted vegetables, peeled poblano, and roasted garlic into a blender container.

Add the remaining 1 raw garlic clove, fresh cilantro, water, and salt to the blender.

Blend until smooth or to your preferred texture.

Taste and adjust seasoning with extra salt if needed before serving.