Remove the husks from the tomatillos. They’re a little sticky once peeled, so I give em’ a good rinse.

Quarter the tomatillos, cut the peppers in half, removing the seeds and stems, and cut the onion into eight wedges.

Place the veggies on an unlined sheet pan along with the unpeeled cloves of garlic. Broil, turning once for about 10 minutes.

Once cool, toss all the ingredients along with the salt, cilantro, and lime into a blender or food processor and give it a whirl.

For a thinner salas

Thin the roasted tomatillo salsa with water as needed.