Set the rack about 6 inches from the heating element.

Remove the papery husks from the tomatillos and rinse well. Cut the tomatillos in half and place cut side down on a foil-lined baking sheet. Add a few garlic cloves in their skin (if using). Place under a broiler for about 5 to 7 minutes to lightly blacken the skins of the tomatillos.

Place the cooked tomatillos, lime juice, onions, garlic (if using), cilantro, chili peppers in a blender or food processor and pulse until all ingredients are finely chopped and mixed.

Season with salt to taste. Cool, then refrigerate. Serve with chips or as a salsa accompaniment to Mexican dishes.

Coat the bottom of a skillet with a little vegetable oil. Heat on high heat. Place the tomatillos in the pan and sear on one side, then flip over and brown on the other side. Remove from heat.

Place the cooked tomatillos, lime juice, onions, garlic (if using), cilantro, chili peppers in a blender or food processor and pulse until all ingredients are finely chopped and mixed. Season with salt to taste. Cool, then refrigerate. Serve with chips or as a salsa accompaniment to Mexican dishes.

Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos with a slotted spoon.

Place the cooked tomatillos, lime juice, onions, garlic (if using), cilantro, chili peppers in a blender or food processor and pulse until all ingredients are finely chopped and mixed. Season with salt to taste. Cool, then refrigerate. Serve with chips or as a salsa accompaniment to Mexican dishes.