Smoky Roasted Salsa Verde

Position the oven rack approximately 6 inches away from the heat source and set the broiler to its highest temperature.

Arrange a variety of vegetables, including tomatillos, Anaheim peppers, onions, jalapeno peppers, and garlic, in a single layer on a large, rimmed baking sheet.

Place the vegetables under the broiler and cook in the preheated oven until they start to release their natural juices, typically taking 7 to 10 minutes.

Carefully remove the tomatillos and garlic from the baking sheet, then flip over the Anaheim peppers, jalapeno peppers, and onions to ensure even cooking. Return these vegetables to the oven for an additional 5 minutes or until they have achieved a deep, charred color.

Once the vegetables are done, remove them from the oven and allow them to cool for a few minutes until they become safe to handle.

Using a gentle touch, scrape away the blackened exterior of the vegetables without removing too much of their tender flesh. Transfer all the cooked vegetables, along with cilantro, lemon juice, and salt, to a food processor.

Process the ingredients until they are well combined and finely chopped. Refrigerate the salsa for at least 30 minutes to allow its flavors to meld together before serving.