Chile Morita Salsa
In dry skillet (preferably cast iron ), toast peppers until they puff up, a minute or two. Transfer to bowl and add hot water. Let soak about 30 minutes. Add whole tomatillos to same skillet and put on high heat; cook until they’re charred in spots, then transfer to blender container. Add peppers, soaking liquid, and garlic to blender. Purée until smooth. Season with salt.
Adapted from Serious Eats