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Preheat the oven to 425F and line 2 pans with parchment paper.
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Remove the husks and twist off the stems of the tomatillos. Rinse any sticky residue off and pat dry.
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Place them on a pan and add the jalapenos. Place the garlic cloves (with skins still on) in a piece of foil wrapped up and place this on the same pan.
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On the 2nd pan, add the diced red onion and spread out. You will not be baking the onions until the last 10 minutes of the roasting of the first pan of veggies.
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Place the pan with the tomatillos, jalapenos and garlic in the oven and roast for 15 minutes so they all char evenly.
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Remove the jalapenos; roast the tomatillos and garlic for another 5-10 minutes until the tomatillos are well charred. Add the 2nd pan of onions to the oven.
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Roast both pans for 10 more minutes. The onions should be tender and starting to brown.
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Peel the skins off the garlic and remove the stems and seeds from the jalapenos and place in the food processor, starting with just one jalapeno. Since heat levels vary greatly with jalapenos, you may need just 1, 2, or all 3 jalapenos. Add all of the roasted veggies to the food processor, and then add the lime juice, cilantro, cumin and 1/4 teaspoon salt.
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Blend until very smooth and similar to the consistency of applesauce. Taste and add more salt if desired; the same for lime juice.
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Serve and enjoy!
