Line a baking sheet with parchment.

Peel the tomatillos and wash them.

Peel the garlic and leave each clove whole.

Peel and cut the onion into quarters.

Place the peppers, onion, tomatillos, and garlic on the baking sheet. 

Place under the broiler element and broil until the peppers begin to blister. Turn the peppers to blister on both sides. 

Turn the broiler off and heat the oven to 450 degrees. No need to take the baking sheet out, but do move the baking sheet to the middle rack.

Bake for 8-10 minutes. The onion will still be somewhat firm, but the tomatillos should be easily pierced. 

Remove from the oven and immediately put the peppers into a glass bowl with a lid or plate over it to steam the peppers a bit. This will make it easier to get the thin skin off of them. Set aside for about 5 minutes.

Peel the skins from the peppers and slice them open to remove the seeds and stems. 

Add peppers, tomatillos, onion, garlic, and cilantro to the blender or food processor. Add seasoning and lime juice. 

Pulse until you get the consistency that you like. I pulsed several times to get a slightly chunky textured sauce. 

Taste and adjust seasoning. I used all the higher amounts of the seasoning and lime juice, but you can start with the smaller amounts and add more to adjust to your preference.