Heat a pablano pepper over an open flame, charring the outside. Put into a Ziploc bag to steam. Wash the tomatillos and remove the husk. Get all the sticky stuff off of them and dry them off.

Heat the oil, in a cast iron skillet. Add the cloves of garlic and tomatillos into the hot oil. Chop the cilantro and add into the hot oil also. Chop some of the pablano pepper about 1/4 cup, and add in the skillet. Cover the skillet.

Turn after about 8 minutes cook for 8 minutes, covered. Remove the tomatillos and everything leaving the hot oil. Slice the onion.

Add the onion and saute till onion is soft. The add the tomatillos back in.

Juice the lime and add the lime juice, honey, and all the rest of the ingredients into a blender.