Remove the husks from the tomatillos and wash them in warm water to remove the sticky residue.
Place the dried tomatillos, poblano peppers, jalapeno pepper, and onion slices on a baking sheet. Drizzle them with oil then season with sea salt, to taste. Toss to coat evenly.
Place the garlic cloves in a small bit of tin foil then drizzle them with oil; seal tightly and place on the baking sheet.
Place into the oven and roast, flipping the vegetables halfway through roasting, for 20 minutes. The tomatillos should be softened and the peppers & jalapeno should be tender and their skins blistered & browned. Remove from the oven.
Place the poblano peppers in a large zip lock bag and seal it; set aside for 10 minutes to steam.
Remove the stems and the outer skin of the poblano and interior seeds. Set aside to allow all of the roasted vegetables to cool.
Remove the garlic from the tinfoil and discard the skins.
Once all of the vegetables are cooled, place them in a food processor along with the fresh cilantro, lime juice, cumin, sea salt, and freshly cracked pepper, to taste.
Pulse until everything is evenly chopped. Taste and add more lime juice or salt if needed.
Pour the salsa into an air-tight container or glass jar and store it in the refrigerator until needed. Enjoy.