Blitz time: In a blender, combine tomatillos, jalapeños, garlic, cilantro, and broth. Blend until smooth. If you like texture, pulse in short bursts to keep some bite.
Heat and mingle: In a small saucepan, heat olive oil over medium. Pour in the blended mixture and simmer 5-7 minutes, stirring occasionally. Let flavors marry like good friends at a dinner party.
Season smart: Add cumin and salt. If you’re using lime juice, stir it in now. Taste and adjust—more salt if needed, more lime if you’re feeling zippy.
Consistency check: If the sauce is too thick, splash in a bit more broth; if too thin, simmer a couple more minutes to reduce. You want cozy, not soup.
Serve or store: Use immediately for enchiladas, tacos, or huevos, or cool and store in the fridge for up to a week; freeze for longer shelf life.
