Preheat a wood-burning or charcoal-burning grill according to manufacturer's instructions, 20 to 30 minutes. Place 5 of the tomatillos and both the jalapeños on the grill. (The goal here is to blacken the skins.) Use long tongs to turn each vegetable so the entire outside is grilled, 3 to 5 minutes total. Allow to cool down, then remove the stems from the jalapeños.
Roughly chop the 15 remaining raw tomatillos, the grilled tomatillos, the jalapeños, the onion and the cilantro. Transfer all the vegetables to the bowl of a food processor or blender. Pulse a few times to get things broken down a bit and then blend until mostly smooth.
Add the agave nectar and begin to add the lime juice to taste (if you want more tart, add the juice of all 8 limes), then add salt to taste. Give it another pulse to blend the last ingredients. It is now ready to serve. This salsa is very versatile. I pair it with pork and chicken and use it as a dip for chips.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Porch Light Latin Kitchen, Smyrna, GA