½cupcilantro leaves [about a handful]thoroughly cleaned
salt and black pepper to taste
Move the oven rack to the highest position and preheat the oven to broil. Line a baking sheet with aluminum foil and spray it with cooking spray.
Place the tomatillos onion quarters and garlic cloves onto the roasting pan. Season with salt and pepper and drizzle lightly with olive oil.
Place the pan into the oven and roast, use tongs to turn as necessary. Broil until charred turning occasionally, for around 8-10 minutes. Remove from the oven, and allow them to cool slightly. Reserve pan juices.
To a stand blender or food processor add roasted tomatillos, onion, garlic, peppers, cilantro, lime juice, olive oil, onion powder, sugar and pan juices. Pulse in the blender until your desired consistency is reached. To thin, add cold water 1 tablespoon at a time.
Taste and adjust the salt and pepper to taste. Chill for 2 hours or overnight in an airtight container.
Serve as a condiment for tacos or with tortilla chips for dipping.
This salsa can be stored for 2-3 days before serving tightly covered in the refrigerator.