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In a large skillet, heat 1–2 tbsp olive oil over medium-high heat. Once hot, add the tomatillos, jalapeños, serrano (if using), onion, and unpeeled garlic cloves.
Char everything for about 10 minutes, flipping occasionally so all sides get blistered and golden. The more color, the deeper the flavor.
Let the veggies cool slightly, then peel the garlic and transfer everything to a blender.
Add the juice of ½ lime, 1 bunch of cilantro, drained Grillo's pickles, and ¼–½ cup pickle juice. Pulse until smooth or chunky, however you like it. Taste and adjust with lime if needed.
Serve with tortilla chips and enjoy right away, or chill for even more flavor.