Lay tomatillos and chiles on cookie sheet and place about 4 inches under very hot broiler.
When the tomatillos and chiles blister and blacken, turn over.
Allow peppers and tomatillos to cool and remove blackened spots. Seed and devein chiles; transfer to food processor bowl. Add garlic, lime juice and salt and pulse to make chunky purée.
Place in bowl; add cilantro and stir to mix. Cover and allow to rest at least 30 minutes before serving for flavors to meld.
*chill time extra
**Use caution when handling hot peppers. Wear disposable gloves or wash hands thoroughly in hot, soapy water.
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