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1
Peel the tomatillos, and wash them.
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2
Then place them in a skillet with water.
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3
Cut onion and garlic and place around the tomatillos in the pan.
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4
Heat at about medium heat.
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5
While that is heating up, open the chile de arbol and start to break off the stems and discard them and place the other end in the pan.
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6
I usually use about 1 1/2 handfuls (the more you use, the more spice this will have).
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7
Then once everything is in the pan, let simmer about 20 minutes, turning the tomatillos so that both sides turn brown (if needed, add water).
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8
Once they are brown, turn off the heat.
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9
There should still be water left, about 1/4 cup.
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10
Place everthing in a blender, including the salt and cumin.
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11
Mix until smooth.
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12
Transfer to a bowl (you can add more salt if needed) and serve.
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13
Variation: You can also add a bunch of cilantro and the juice of 1 lime to the blender.
