Combine the tomatillos, jalapeños, onion, garlic and olive oil on a griddle over the stove.
Cook for 6 to 8 minutes a side, flipping periodically. Remove from griddle once they are roasted and have a nice char and transfer to blender.
Then add the cilantro and lime juice, blend until smooth.
Serve warm over zucchini cakes, cold as an appetizer with no-salt tortilla chips, or even on a piece of white mild fish.