Remove the papery husks from the tomatillos. Wash them under warm water to remove the sticky film. Cut the onion into large chunks. Peel your garlic cloves.

Place tomatillos, peppers, onion, and garlic on a baking sheet. Drizzle with olive oil. Roast under the broiler for 8-10 minutes. Look for charred, blackened skin.

Place the roasted peppers in a bowl and cover with plastic wrap. Let them sit for five minutes. This makes the skin very easy to peel off.

Put the roasted veggies into your blender. Add the fresh cilantro, lime juice, and all the spices. Pour in half of the broth to start.

Turn the blender on high. Blend until the sauce is completely smooth and green. Add more broth if you want a thinner sauce. It should look vibrant.

Pour the green sauce into a large saucepan. Bring it to a gentle simmer over medium heat. Let it cook for 10 minutes to thicken.

Taste the sauce carefully. Add more salt or pepper if needed. If it is too tart, add a tiny pinch of sugar. Your sauce is now ready!