adapted from Tomatillo Salsa Verde, Simply Recipes.
Preheat broiler. Tear husks from tomatillos and rinse the fruit with water to remove the sticky film. Cut each half at the equator and lay out on a rimmed sheet pan. Add the two garlic cloves and broil for 5–8 minutes to lightly char the skins.
Add to food processor: garlic squeezed from their skins, roasted tomatillos and their juices, onion, cilantro, lime juice, jalapeños and a couple pinches of salt. Pulse to finely chop and combine all the ingredients. Store in refrigerator.