1-Preheat your broiler: Position an oven rack about 4 inches from the broiler and preheat the broiler.

2-Arrange ingredients for roasting: Arrange the tomatillos, jalapeño pepper, serrano pepper, and unpeeled garlic cloves in a baking dish or on a rimmed baking sheet that’s suitable for broiling.

3-Broil the vegetables: Broil the mixture, turning occasionally, until the tomatillos are blackened in spots, which takes about 10 to 12 minutes. You’ll notice the skins becoming slightly charred and the tomatillos becoming soft.

4-Deglaze the pan: Remove the baking dish from the oven and add the broth, using a wooden spoon to scrape any bits stuck to the bottom. This step is crucial as it captures all the concentrated flavors. Allow the tomatillos, peppers, and garlic to cool slightly.

5-Prepare the roasted ingredients: Once cooled, peel most of the skins from the peppers and remove their seeds (keep the seeds for a spicier salsa). Remove the roasted garlic from its peel. The garlic should be soft and caramelized, easy to squeeze out of its skin.

6-Blend the salsa: Transfer the roasted tomatillos, peppers, garlic flesh, chopped onion, cilantro, lime juice, and salt to a food processor. Add about half of the liquid from the baking dish to the processor.

7-Process to desired consistency: Pulse 3 to 4 times until the mixture is mostly smooth, scraping down the sides as needed. For a chunkier salsa, pulse fewer times.

8-Adjust seasonings: Taste your creation and adjust the consistency and taste by adding more liquid, lime juice, or salt as desired. This is where you can truly make the recipe your own.