Preheat a grill pan. In a bowl, toss the tomatillos, jalapeños, onion and garlic with 2 tablespoons of the oil. Grill over high heat, turning occasionally, until the greens are a exiguous bit softened and charred in spots, 5 minutes. Let chilly a exiguous bit, then transfer to a meals processor. Pulse until coarsely chopped. Add the cilantro, lime juice and the remaining 2 tablespoons of oil and pulse until chunky. Season with salt and pepper and help warm or at room temperature.
The salsa may per chance also be refrigerated for as much as a pair days.
Fish, shellfish, rooster, steak.