Preheat the broiler of your oven.
Toast coriander seeds and crush them using a mortar and pestle.
Remove the tomatillo husks before using (the husks are inedible), and rinse under running water before using as the tomatillo is covered by a sticky substance.
Warning: Always wear gloves when working with hot chile peppers (fresh, dried or roasted chiles). Never touch your eyes when working with chiles. Please do not learn this lesson the hard way!
Wash and dry the chile peppers.
Place chili peppers and tomatillos on a baking sheet; broil 3 to 5 minutes each side until blackened. Remove from oven. Set hot tomatillos aside.
Place the hot chile peppers in a bowl, cover with plastic wrap or an airtight lid, and allow to steam for 10 minutes.
After 10 minutes, remove chile peppers. Using a sharp knife, remove stems, skins and seeds.
Roughly chop tomatillos, chile peppers and green onions. Place in food processor or blender and add garlic and toasted coriander seeds. Pulse until uniform in texture, but not pureed. Stir in lime juice, cilantro, and salt, to taste.
Serve with corn chips, tortillas, tacos, burritos, tostadas, etc.
Store in refrigerator for up to 2 weeks.
To freeze, transfer salsa to freezer-safe containers and freeze for up to 6 months. Allow at least 1/2-inch headspace for expansion when frozen.
* How hot you make your salsa depends on the kind of chilies and the amount you use.
** To lightly toast coriander seeds, cook them in a small dry skillet over medium heat until the aroma is released. Crush with a mortar and pestle or seal in a plastic bag and crush with a heavy pan.
Roasted Chile Pepper and Tomatillo Salsa Recipe: https://whatscookingamerica.net/appetizers/roastedpeppersalsa.htm