Adjust oven rack to 6 inches from the top and preheat your oven's broiler on high.

Cut tomatillos in half and add them to a large rimmed baking sheet along with the deseeded jalepeño, quartered white onion, and halved garlic head, cut sides down.

Broil the vegetables for 5-8 minutes, rotating the pan halfway through broiling to ensure there's no burning.

Once the vegetables have a bit of char, take them out of the oven. Then add the roasted vegetables to a high powered blender or the bowl of a food processor. Make sure to squeeze the garlic from their skin, we don't want the skin in the salsa.

Add the fresh lime juice and cilantro, then pulse until everything is puréed. Taste for salt, and add kosher salt to your tastes; I used around ½ teaspoon to ¾ tsp.

Transfer to storage containers and let cool.

OPTIONAL: 'Season' your salsa verde by heating vegetable oil in a saucepan over medium heat, adding the salsa to it and cooking it to reduce the liquidity. This is great if you want to use the salsa verde for enchilada sauce.