Begin by rinsing the tomatillos, poblano peppers, and onion under cold water. Trim any stems and peel the onion. Cut the tomatillos in half and the poblano into quarters. Place them alongside the onion on a baking sheet, ready to embrace the heat.

Set your oven to broil, ensuring it reaches a high temperature of about 500°F (260°C). Place the baking sheet with the tomatillos, poblano, and onion about six inches from the broiler. Broil for 5–7 minutes, turning the vegetables halfway through, until they are charred and the skins are blistered.

Once the vegetables have that beautiful char, carefully remove the baking sheet from the oven and let them cool slightly. Dice the charred tomatillos, poblano, and onion into small pieces.

In a mixing bowl, combine the chopped charred vegetables with diced jalapeño, fresh cilantro, minced garlic, lime juice, and salt. Stir well to evenly incorporate all ingredients.

Cover the bowl with plastic wrap or transfer the salsa into an airtight container. Let it chill in the refrigerator for at least 30 minutes.