Roasted Salsa Verde

Name: Roasted Salsa Verde
Ingredients: 1 1/2 pounds tomatillos, peeled (you may want to get a few extra, as you may find that a few are a little beat up under the skin) and halved; 4 large jalapeños, tops removed and sliced in half, roughly seeded; 4 large serrano chiles, tops removed and sliced in half, roughly seeded; 1 medium yellow onion, peeled and roughly chopped into eighths; 3 cloves garlic; 2 tablespoons good quality extra-virgin olive oil; 1 tablespoon ground cumin; Juice of 2 limes; 1/4 teaspoon sea salt (I prefer fine pink sea salt, but use whatever you like best), or to taste; 2 large, ripe Haas avocados, halved and pitted removed; 1 tightly packed cup cilantro, stems removed