1. Roast tomatillos, onion, and jalapeños on a grill for 2-3 minutes per side. Remove from the grill.
2. Place tomatillos, onion, and jalapeños in a blender with cilantro, garlic, lime juice and Crove Fajita Rub.  Blend until smooth. Optional: Add a pinch of sugar to cut down the acidity.  
3. Place in refrigerator and serve when cooled.  

This is great served on chicken tacos, as a dip with tortilla chips, a topping for nachos, and much more!