If you prefer roasted salsa, start by broiling the tomatillos and red chili peppers until they're charred. This takes about 7 minutes on each side. Let them cool.
Place tomatillos, red chili peppers, garlic, onion, cilantro, salt, lime juice, and cumin (if using) in a blender or food processor.
Blend until your desired consistency is reached, either chunky or smooth.
Taste the salsa and adjust salt or add more lime juice as needed.
Transfer to a serving bowl and let it rest for a few hours for the flavors to meld together before serving.
Notes
Ensure tomatillos are fully ripe; they should be firm, with a bright green color, and the husks should be easy to remove.
• Roasting the tomatillos and red chilies before blending can enhance the flavor, giving a smoky depth to the salsa.
• For a smoother salsa, blend the ingredients longer. For a chunkier salsa, blend briefly or consider hand-chopping some components.
• Adjust the spiciness by controlling the number of chili peppers or removing the seeds and membranes, which contain most of the heat.
• Salsa often tastes better after the flavors have had time to meld. Consider letting it sit for a few hours before serving.