Remove husks from tomatillos and rinse. Set aside.
Halve one lime. Halve and deseed two jalepenos and peel and halve one onion.
Add the vegetables to a large baking sheet and drizzle with 1½ tablespoons of olive oil and a large pinch of kosher salt.
Heat a grill to 400°F. Add the vegetables to the hot grill and cook for 3-4 minutes per side until charred and hot. Place the vegetables back onto the same baking sheet and allow them to cool for about 5 minutes.
Add the vegetables to a large food processor and squeeze the juice from the grilled lime over the vegetables. Add the garlic, salt, cumin, cilantro and agave nectar.
Pulse the processor until the salsa reaches the desired consistency. Enjoy!
This recipe makes 3-4 cups of salsa. It will keep for one week in the refrigerator.
