Preheat oven to 425 degrees.
Cover a baking pan with with foil.
Cut tomatillos in half, the place face-down on the foil.
Cut jalapeños in half. Remove seeds for mild salsa. Place face-down on the foil.
Roast tomatillos and pepper for 15 minutes or until skin bubbles and tomatillos are soft.
Place all ingredients in a blender or food processor. Blend until desired consistency.
Store in air-tight container for up to 1 week.