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Set an oven rack about 4 inches from the broiler. Turn the broiler on.
Place the tomatillos, jalapeño, serrano pepper, and unpeeled garlic cloves in a baking dish.
Broil, turning occasionally, until the tomatillos are blackened in spots, 10 to 12 minutes.
Remove the baking dish and add broth, then use a wooden spoon to scrape any bits stuck to the bottom. Let tomatillos, peppers, and garlic cool.
When the peppers are cool enough to handle, peel most of the skins and remove the seeds. For a spicier salsa, leave in some or all of the seeds. Remove the softened garlic from the peel.
Add roasted tomatillos, peppers, garlic flesh, onion, cilantro, lime juice, and salt to a food processor.
Pour about half of the liquid from the baking dish into the processor, then pulse 3 to 4 times or until the salsa is mostly smooth and no big chunks of tomatillo remain, scraping down the sides as necessary.
Adjust with more liquid, lime juice, or salt based on consistency and taste.