Serve this salsa with our Chimichurri-Marinated Flank Steak. This recipe is best made one day ahead so flavors have time to meld.
Process tomatillos, garlic, and herbs in a food processor until slightly chunky. Pour through a fine sieve to drain off liquid. Transfer to a medium bowl. Season with salt; add sugar, lime juice, and oil. Refrigerate until ready to serve, up to 2 days.