To make the salsa, char peppers over an open flame or under a hot broiler. Place fully charred peppers in bowl, cover with plastic wrap until cool. Peel, seed and reserve.
Heat oil, about 2 tablespoons, in a skillet over medium-high heat. Add onions and garlic, and stir a few minutes. Add tomatillos, cumin, coriander, salt and pepper, and cook 10 minutes more until a sauce forms and thickens. Add mixture to a food processor or blender with lime juice and honey. Process until fairly smooth.