ROASTED TOMATILLO SALSA

I have never cooked anything with Tomatillos before but after seeing a recipe on Tasty Kitchen (See my links) I decided to make my own version.  I love salsa and Mexican food.  I liked this recipe and will make it again and again I know.  Because it is cooked its refrigerator life is longer than fresh tomato salsa.  At least a week, maybe more.  I couldn't leave it alone.  This recipe will serve 4-6 for dipping and more for tacos. You can make half but I figure while you are at it make enough to last a few days.

INGREDIENTS 
2 lbs Tomatillos (12-14 medium) (husks removed easier under running water) Cut into 4 sections.
4-5 good size jalapenos seeded with the white membrane removed.  The more membrane the more heat.
4-5 cloves garlic sliced
1 medium onion cut into sections (sweet onion is good)
2 tsps. fresh ground cumin seeds (it is worth getting a mortar and pistil just for cumin seeds)

Spread it all in one layer in a large sided cookie sheet.  Broil on high for 10-12 minutes.  I put another cookie sheet upside down under to get the vegetables closer to the heat elements.  You want to get some brown roasted edges for flavor.  Scrape into a food processor and pulse a bit.  Keep it a little coarse.  Add 1/2 -1 Cup loosely packed Cilantro (optional) Pulse again and add salt to taste.  One avocado chopped in it upon serving is good.