Begin by removing the husks of tomatillos and rinsing them to clear any stickiness from their skins. Cut them in half lengthwise. Place them cut side down on a large cookie sheet lined with foil.
Slice the tomato and two jalapeños in half vertically. Then lay them cut-side down on the same cookie sheet.
Put the sheet in the oven and cook the veggies for 15-25 minutes at 450F. Let them cool for a few minutes after you remove them from the oven.
Once the veggies are cooled, add them and their juices from the baking tray into a food processor. Then mix in the onion, garlic, cilantro, citrus juices, and spices. Blend until everything is combined.
Slowly add jalapeño with the seeds and membranes to your salsa if you want it to be spicier. Use as much or as little of the fresh pepper to get your desired amount of spice.
Season the salsa to your liking by adding more or less lemon, lime juice, and spices until it tastes perfect for you.
It’s time to serve! Serve the tomatillo green salsa immediately with chips or over your favorite Mexican dishes.