Heat olive oil in a skillet over medium heat. Add onion and garlic; sauté until translucent and smelling amazing, about 3–4 minutes.
Add jalapeño and cook for another minute to wake up the heat gods. If you want milder, seeds stay put.
Stir in tomatillos and spices. Cook a few minutes until they start breaking down and the kitchen feels like a tiny Mexican market.
Pour in broth (and crushed tomatoes if you’re using them). Simmer gently for 8–10 minutes, stirring occasionally, until everything’s soft and saucy.
Blend to your preferred texture: chunky for personality or smooth for nap-inducing silkiness. Return to the pan if you want a quick simmer to marry flavors.
Season with salt, pepper, and lime juice. Taste and adjust. If it needs brightness, a pinch more lime; if it needs heat, a splash more jalapeño.
