Preheat oven to 400°F and line a rimmed baking sheet with parchment paper or baking mat.
Husk tomatillos and cut in half and place in a bowl with whole jalapeno peppers and garlic cloves. Drizzle with olive oil and toss gently to coat. Place in a single layer on the baking sheet
Bake until vegetables are tender about 15-20 minutes. Remove from oven and let cool for several minutes.
Once cool enough to handle, cut jalapeno peppers in half and remove seeds.
Put the roasted vegetables in a blender or food processor. Add green onion, cilantro, lime juice, ground cumin, and oregano. Pulse until ingredients are combined, but the mixture is still a little chunky.
Add a drizzle of honey to sweeten, if desired. Season with salt and pepper, to taste.