Tomatillo-Salsa Verde

Why bother to share a recipe for a salsa verde? I created a different protocol for preparing mine and thought others might appreciate it. Tomatillos (sometimes called husk tomato) are covered in a paper husk, and are picked at various stages. Green ones are slightly sour and mild.
Ingredients
1-2 lbs tomatillos, green
1 medium onion, sliced in quarters
4-5 garlic cloves
2-4 jalapeno peppers
5-6 cilantro stems
tt lime juice
tt Mexican oregano
tt cumin, powdered
tt cilantro leaves, chopped
tt salt and pepper
1. Remove the paper husk* and clean the tomatillos. Place in a dry skillet or comal that is on medium heat. Include onions, garlic, peppers, and stems. Turn the items so that sides all blacken a bit. This takes a good 15-20 minutes.
2. As vegetables roast place in a high-speed blender. I prefer a slightly chunky salsa.
3. Blend using pulse mode to get the consistency you prefer; more if you like a thinner result.
4. Add lime juice, oregano, cumin, cilantro, and salt and pepper. Be sure and taste with a plain tortilla chip or a plain cracker so that you can determine seasoning.
5. The verde salsa will be warm, you may place in fridge to use later or enjoy now.