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Turn oven to broil
Add the tomatillos, jalapeño, roma tomatoes, onion and garlic to a sheet pan lined with foil or parchment paper
Roast in the oven until everything looks charred, turning the vegetables as the sides darken (about every 5 minutes)
Remove the pan from the oven and cool
Remove the stem and seeds of the jalapeños and discard, as well as the garlic skins
Add everything from the pan (use a spatula if necessary) to a blender with the cilantro, lime juice, cumin and salt
Blend together, leaving your tomatillo salsa as thin or chunky as you want
For the best taste, transfer to an airtight container and refrigerate a few hours