Preheat the oven to 450°F and line a baking sheet with parchment paper.

Remove the husks from the tomatillos and rinse to remove the stickiness. Pat dry and place on the baking sheet with the onion wedges and one of the jalapeños. Drizzle with avocado oil and sprinkle with salt. Rub with your hands to coat and spread evenly on the baking sheet. Roast for 25 to 35 minutes, or until the tomatillos are soft and bursty.

Blend the sauce. Transfer the roasted tomatillos, onion, and jalapeño to a blender and add the remaining raw jalapeño, garlic, avocado oil, salt, and onion powder. Blend until smooth, then add the cilantro and blend again.

Use on these enchiladas verdes or your favorite enchilada recipe. Leftover sauce keeps well in an airtight container in the refrigerator for up to 4 days.