Preheat oven to 250 degrees. Rinse produce and pat dry. Remove husk on tomatillos, rinse again, cut tops off, and quarter. There's a sticky residue underneath the tomatillo husk, which is why the second rinse is needed. Peel and mince shallot. Stem and coarsely chop cilantro (reserving a few leaves for garnish). Zest and halve lime. Stem, core, and mince jalapeño.