Oaxacan pasilla salsa

Pull the stems off the chiles; they should be supple, not hard or crispy.

Soak the chiles in hot tap water about 20 minutes.

Husk the tomatillos, cut them across the equator and lay them cut side down in a non-stick skillet over medium to medium-high heat.

Gently mash the garlic cloves to remove the skins (halve large ones) and add them to the skillet.

Roast about three minutes per side, until browned on both sides and the tomatillos are cooked through, olive green with no lime green left, and the garlic is soft.

Cool to near room temperature and tear the chiles into smaller pieces.

Blend with about a third of a cup of the soaking water to a fairly smooth, loose puree, adjusting the water for consistency.

Stir in salt to taste.