Tomatillo arbol chile salsa

Toast the arbol chiles in an ungreased skillet over medium heat, tossing until they release their aroma and color a little.

Rehydrate the chiles in hot tap water, held under a plate so they rehydrate evenly.

Roast the unpeeled garlic cloves in the same skillet over medium heat about 15 minutes, until blotchy black in spots and completely soft through, with no harsh flavor left.

Remove the papery skins from the tomatillos and broil about 6 minutes until blotchy black on top; turn and broil about 6 minutes more; let cool.

Put the soaked chiles, the tomatillos with all the juice from the baking sheet, and the peeled garlic in the blender; blend to a smooth puree.

Thin with a little water to a consistency that spoons easily onto a taco.

Add a scant teaspoon of salt and taste; a touch of sugar can balance the tomatillos' acidity, though this batch did not need it.