Preheat your oven to 400 degrees F.

Place the chopped tomatillos, onions and jalapenos onto a baking sheet. Drizzle with olive oil and season lightly with salt and pepper.

Roast the tomatillos, onions and jalapenos for 10-15 minutes, until the tomatillos soften and turn an olive green color, and the onion and jalapenos are caramelized on the edges.

Place the roasted tomatillos, onions and jalapenos into a food processor or blender. Add the cilantro and garlic cloves.

Puree the mixture until smooth, then season with salt and pepper to taste. If the mixture is a bit too thick for your taste, add 1/4 cup of water.

Serve my tomatillo salsa verde with chips, over grilled chicken or fish or use it as a sauce for enchiladas!