Remove the husks from the tomatillos, and clean off the sticky surface with cool water.

Roast the tomatillos, onion and chilies in a skillet, in the oven, or on the grill.

Add the garlic for the last couple of minutes.

Place the roasted tomatillos and other veggies into a blender or food processor, add the seasonings and pulse until chunked.

Add the cilantro & lime juice and process to desired smoothness.

Taste and adjust salt as needed.

If the salsa is too bitter or tart for your taste, add a little sugar to offset the acid.

Refrigerate for up to one week. This can also be frozen or canned.