To begin, preheat your oven to 400°F (200°C). Place the tomatillos, onion quarters, chiles, and garlic cloves on a baking sheet. Ensure the tomatillos are spaced evenly for even roasting, which brings out their natural sweetness.

Roast the vegetables for 15-20 minutes, or until the tomatillos and chiles are softened and slightly charred. This step intensifies the flavours, lending the salsa a deeper, slightly smoky taste.

Remove the baking sheet from the oven and let the vegetables cool slightly. Transfer the tomatillos, onion, garlic, and chiles to a blender or food processor.

Add the chopped cilantro to the blender. Blend the ingredients until smooth, stopping to scrape down the sides as needed. If a thinner consistency is preferred, add 1-2 tablespoons of water.

Taste the salsa and season with salt as needed. Typically, 1/2 teaspoon of salt enhances the flavours, but adjust to personal preference.

For an extra touch of authenticity, consider heating a small amount of oil in a pan over medium heat. Pour the blended salsa into the pan, simmering gently for 5-10 minutes to meld the flavours.

Serve the salsa verde warm or at room temperature. Pair it with tortilla chips, tacos, grilled meats, or as a topping for enchiladas. Garnish with a few sprigs of fresh cilantro for presentation, if desired.