Chile de Arbol Salsa Recipe

1. Peel husk from tomatillos and wash well to remove residue from skin. Allow to dry. 2. Remove stems from chile de arbol pods. You can also remove the seeds if you want it less seedy and spicy. Place chiles de arbols in a dry skillet over medium heat. Toast lightly to bring out the aroma, but don't burn them. Transfer toasted chiles to a blender and set aside. 3. Place dry tomatillos in the same skillet (no oil). Roast tomatillos over medium heat for about 10-15 minutes, until they blister and soften. Turn off the heat and leave them on the skillet to cool and soften more for a few minutes. 4. Add ¼ cup of water to the blender or food processor with the chiles and blend until a paste forms. Then add cooled and softened tomatillos, garlic, and salt to the blender. Pulse until salsa is incorporated and the desired consistency is reached. Taste to see if additional salt is needed.Salsa can be used right away or stored in a sealed jar in the refrigerator.