Take whole jalapenos, onion, garlic, and tomatillos on a cookie pan sheet. Drizzle olive oil and sprinkle salt over the veggies.
Place the cookie pan sheet in an oven. Broil the veggies for 10 minutes or until charred, flipping halfway through. Take out the pan from the oven and let cool down.
Remove the stems of the jalapenos. Transfer the roasted ingredients to a food processor along with cilantro, salt, cumin powder, oregano, and lemon juice.
Pulse it a few times until desired consistency is reached. I kept it chunky.
You can eat this right away, or chill it in the refrigerator until you’re ready to serve it. Enjoy with chips, tacos, tostadas, chimichangas, and many more Mexican dishes.