Bring a large pot of water to a boil over high heat.
Add the tomatillos and return to a boil.
Cook until the tomatillos are softened and have changed from bright to dull green, about 4-5 minutes.
Drain the tomatillos well and let them cool for about 10 minutes.
Add the cooked tomatillos, roasted Hatch chiles, raw onion, and garlic to a food processor or blender.
Add fresh cilantro, lime juice, and salt.
Pulse until the desired consistency is reached (fewer pulses for a chunkier salsa, longer blending for a smoother salsa).
Taste and adjust salt or lime juice as needed.
Transfer to a container and refrigerate for at least 30 minutes to allow flavors to meld.