Salsa de Tomatillo
2 pounds Frieda’s tomatillos
3 Frieda’s dried pasilla negro peppers, or 2 Frieda’s dried ancho peppers and 2 Frieda’s dried chipotle peppers
4 garlic cloves, peeled
1/2 teaspoon salt
1/4 cup cilantro, chopped
Remove the outer papery husks from the tomatillos. Drop the tomatillos into a large pot of salted, boiling water and cook for 4 minutes. Remove from the water with a slotted spoon and transfer to a blender or food processor.
Clean and dry the chiles. Cut off the chile stems and any hard area around the stems. Slit the chiles lengthwise and remove all the seeds. Open the chiles out flat and toast in the oven, pressing with a metal spatula, until they darken and release aromas. At the same time toast the garlic. Transfer the chiles and garlic to the blender with the tomatillos and add salt. Puree until almost smooth, keeping a bit of texture. Pour into a serving bowl and top with cilantro. Serve at room temperature.