Remove the papery husks from the tomatillos and wash off the sticky residue with warm water. Pat them dry and place them whole onto your large rimmed baking sheet.

Place the peppers, onion wedges, and unpeeled garlic cloves on the sheet with the tomatillos. Broil for five to seven minutes until the skins are charred and blistered black.

Place the hot roasted peppers in a bowl and cover it with plastic wrap for five minutes. This helps the skin peel off easily so your sauce stays smooth and silky.

Squeeze the softened garlic out of their roasted skins directly into your blender jar. The roasting process makes the garlic taste sweet, mild, and very savory instead of sharp.

Add the roasted tomatillos, onions, and peeled peppers into the blender with the fresh cilantro. Pulse a few times to break everything down into a thick, green vegetable mash.

Pour in the chicken broth, lime juice, cumin, and salt into the blender with the vegetables. Blend on high speed for one minute until the sauce is completely liquefied and smooth.

Heat a tablespoon of oil in a medium saucepan over medium heat on your stove. Carefully pour the blended green sauce into the hot oil to deepen the overall flavor.

Bring the sauce to a gentle boil, then turn the heat down to low. Let it simmer for ten to fifteen minutes until it thickens slightly and looks rich.

Dip a spoon into the warm sauce and check if it needs more salt or cumin. You can add a pinch of sugar if the tomatillos taste too tart for you.

Remove the saucepan from the heat and let the sauce cool to room temperature. Pour it into glass jars or use it immediately to smother your favorite chicken enchiladas.