Preheat oven to 450 degrees and line a sheetpan with foil. Halve the larger tomatillos and add them to the sheetpan along with the onion wedges, garlic cloves, and halved jalapeños.
Drizzle 2 Tbsp of oil over the veggies along with a teaspoon of salt. Use you hands and toss the veggies in the oil and salt until they are all coated. Spread everything out in an even layer, spacing it out as much as you can.
Cook in the oven for 20-25 minutes until the veggies have softened and have a little bit of a char to them. When they are done, allow them to cool on the sheetpan for a little bit.
While the veggies are roasting, char the skins of the poblanos. See more detailed instructions above if necessary. Place charred poblanos in a bowl and cover with plastic wrap. After 10 minutes, removed charred poblanos.
Remove the charred outside skin of the poblano using your hands with the assistance of a paper towel, if necessary (I’d recommend wearing gloves). When most of the charred skin is removed, de-stem and de-seed the poblanos. Roughly chop the poblanos and place into a food processor.
When the sheetpan veggies have cooled a little, add them to the food processor as well. Pulse on high until the veggies are smooth.
Add the juice of 1 whole lime, another teaspoon of salt, and the roughly chopped cilantro. Pulse until the salsa is smooth. Remove lid and taste for seasoning. Add more salt or lime juice if needed. Enjoy!