To an aluminum lined baking sheet add tomatillos, chilies and onions. Drizzle with olive oil, season with 1 tsp. of salt and ¼ tsp. of pepper, toss with clean hands and transfer to preheated oven and roast for 20 minutes. Remove and allow to cool for about 5 minutes then transfer to food processor fit with a steel blade, along with garlic, cilantro, ½ tsp. salt and ½ cup of broth. Pulse on high until well blended. Transfer to a sauce pan along with remaining broth, ¼ tsp. salt, and ¼ tsp. pepper and allow to simmer on low for about 10 minutes.
