Makes about 2 cups
1/2 small white onion, halved lengthwise, keeping root intact
1/2 head of garlic, unpeeled, halved crosswise
1 jalapeño
1 pound husked tomatillos
1 tablespoon vegetable oil
1/2 bunch cilantro, leaves and tender stems only and 1/4 cup fresh lime juice
Kosher salt, freshly ground black pepper
Prepare grill for medium-high heat. Toss 1/2 small white onion, halved lengthwise, keeping root intact, 1/2 head of garlic, unpeeled, halved crosswise, 1 jalapeño, 1 pound husked tomatillos, and 1 tablespoon vegetable oil in a large bowl. Grill vegetables, turning often, until tender and charred, 5-8 minutes. Transfer to a plate and let cool slightly.
Squeeze garlic cloves into a food processor and pulse with onion, stemmed jalapeño, tomatillos, 1/2 bunch cilantro, leaves and tender stems only, and 1/4 cup fresh lime juice just until a chunky sauce forms; season with kosher salt, freshly ground black pepper, and more lime juice, if desired.
DO AHEAD: Salsa verde can be made 5 days ahead. Cover and chill.
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