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1
Preheat broiler.
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2
Arrange chiles on rack of a broiler pan and broil about 2 inches from heat, turning them frequently, until skins are blistered and charred, 8 to 12 minutes.
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3
(Alternatively, if using a gas stove, lay chiles on their sides on racks of burners and turn flames on high.
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4
Char chiles, turning them with tongs, until skins are blackened, 3 to 6 minutes.)
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5
Transfer chiles to a bowl and let stand, covered, until cool enough to handle.
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6
Wearing rubber gloves, peel chiles.
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7
Cut off tops and discard seeds and ribs.
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8
Remove husks from fresh tomatillos and rinse tomatillos under warm water to remove stickiness.
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9
In a saucepan simmer tomatillos, broth, and garlic until tomatillos are tender, about 10 minutes if using fresh tomatillos and about 5 minutes if using canned.
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10
Add chiles to tomatillo mixture.
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11
Cool salsa slightly and in a blender pulse until coarsely chopped (use caution when blending hot liquids).
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12
Salsa may be made up to this point 2 days ahead and cooled, uncovered, before being chilled, covered.
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13
Bring salsa to room temperature or reheat before proceeding.
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14
Just before serving, in blender pulse salsa with cilantro until cilantro is finely chopped (use caution when blending if salsa is heated) and season with salt.
