Remove the stems from the chilis and toast in a pan over medium/low heat until lightly charred.

Remove the husks from the tomatillos and wash and dry them. Place in a medium/low heat pan and you want to soften the tomatillos up, so turn them often, for about ten minutes. Let cool.

In a food processor or blender add the toasted chilis a scant (barely) ¼ cup water, pulse until blended well. OR, using a spice grinder, grind the toasted chilis then add to the blender with the tomatillos (after they have cooled down) and garlic and a pinch of salt in with the chilis and pulse blend until it is salsa! Serve with your favorite Mexican food or with your breakfast!