Salsa Verde

Heat a large cast-iron or enamel-coated skillet over medium-high heat. Add tomatillos, jalapeño, and garlic. Cook until slightly charred on all sides, about 5 minutes. Remove from heat; let cool slightly.

Combine charred vegetables, onion, cilantro, lime juice, vinegar, agave, and salt in a blender. Remove insert in lid; cover opening with a dish towel. Blend until vegetables are finely chopped and mixture is mostly smooth, about 20 seconds. Taste; add more salt as desired. Garnish with additional cilantro.