Preheat the oven to 425 degrees.
Prepare a rimmed baking sheet by lining with aluminum foil. Set aside.
Prepare the tomatillos by removing the papery skins and wash the sticky film off with water, then dry and cut into quarters.
In a large mixing bowl, add the cut tomatillos, diced onion, and smashed garlic.
Drizzle in the olive oil and toss to coat.
Sprinkle in all the spices and salt.
Mix really well until everything is evenly coated.
Dump everything onto the baking sheet and arrange in a single layer.
Place in the oven and roast for 20-25 minutes or until the tomatillos are lightly charred and bubbling.
Remove from oven and allow to slightly cool.
Carefully take the foil and dump everything into a blender or food processor. Be sure all the oils and liquids are included.
Add in cilantro and lime juice.
Run until the salsa is pureed or to your desired consistency.
Add to a serving bowl, or jar, and place in the refrigerator and allow to chill for at least 2 hours, up to overnight.