Preheat the oven to 425 ℉
Remove the papery husk from the tomatillos, peel the garlic cloves, slice the onion, and cut the jalapeños into 4 pieces and remove the cores.
Place the prepared vegetables onto a roasting pan, and place the pan in the oven for 25 minutes.
While the vegetables are cooling to room temperature, juice the limes, measure the cilantro, cumin, salt and black pepper.
Place the fresh ingredients into a blender pitcher. Add the roasted cooled vegetables and blend until the ingredients are combined but not completely smooth.
Taste the finished salsa, adjust the seasoning to taste and enjoy!
