Remove the husks from the tomatillos and rinse thoroughly to remove all the stickiness
Wash+dry one jalapeno and one red chili pepper
Cut a small slit into each pepper and lightly oil the peppers
Place them on baking tray and place try in the oven
Roast for about 20 minutes or until the tomatillos have browned
Oil 3 cloves of garlic and place them in the tray, along with the baking tray
Oil the outside of the tomatillos and place them in the tray. Do not chop them
Place all the contents into a food processor
Remove the tray from the oven and let it cool for a few minutes
When it is cool to the touch, remove the skin from the peppers and the tomatillos
Cut the peppers into halves and remove all the seeds
Remove the skin from the tomatillos and roughly chop them
Add salt, cumin powder, sugar and lime juice
Blend at low speed until it is of salsa consistency
Add 1/4 tsp of sugar (This is optional)
Add 1 tsp of freshly squeezed lime juice and blend one last time
Refrigerate for about 30 minutes before serving
Notes
Place the salsa verde in bowl, garnish with cilantro and serveTransfer to a glass bottle and refrigerate. It can stay for about a month when canned or refrigerated