Preheat the broiler to high and set the rack about 6-8 inches away from the heat. Line a baking sheet with aluminum foil and set the tomatillos on, trying to keep them from touching.
Broil for 5-8 minutes* or until the outside of the tomatillos are browned and blistered. Carefully remove the baking sheet and flip the tomatillos over. Broil for another 3-5* minutes or until the they begin to burst. (see tip 1.). Remove and let cool completely.
In a blender or food processor, add the garlic cloves, white onion, fresh lime juice, tomatillos and peppers*. (see tip 2) Pulse until the salsa reaches the consistency you like, either smooth or chunky. Lightly pulse in the fresh cilantro, season with salt and pepper and refrigerate until ready to use.* (see tip 3.)
Notes
The amount of time that the tomatillos roast will vary depending on their size and how low the rack is.
For a less spicy salsa verde, remove the seeds from the jalapenos or use a serrano pepper instead.
This salsa will stay good in your refrigerator for up to a week. As it chills, it may congeal a bit and get thick. You can dilute it with some extra lime juice or simply let it come to room temperature before serving.