Directions: 1. Place the tomatillos cut side down on a baking sheet and set 4 inches below a very hot broiler. Once charred, flip and roast on the other side. Allow to cool. 2. Transfer the charred tomatillos plus their collected juices to a food processor. Add the onions, garlic, salt, peppers, cilantro, and lime. Pulse. 3. Pour into a large saucepan and bring to a boil, stirring frequently to prevent burning. Reduce the heat to low and simmer for 10 minutes. 4. Ladle into jars, leaving 1/2 inch headspace. Check for air bubbles, wipe the rims, and seal. Process for 15 minutes, adjusting for elevation.