Should I chop the tomatillos into cubes for more surface area when pan-roasting, or does some of the tomatillo need to be less cooked for optimal flavor?

I am using this video as a guide:

[https://www.youtube.com/watch?v=FovDwTxZWWs](https://www.youtube.com/watch?v=FovDwTxZWWs)

She cuts the tomatillos in half to roast. I thought I could maximize roasty flavor by cutting the tomatillos into smaller pieces prior to pan-roast, but perhaps that is not optimal?

Should I cover the pan and cook a little bit afterward?

Or is this the best way, with some roasty flavor, and some less-cooked flavor from the parts of the tomatillo that were less cooked?

Thank you for any wisdom! This will be my first cooked salsa. 🙂

by Personal_Style_8698