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1
If using dried chiles, heat a dry griddle or heavy skillet over moderate heat.
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2
Add half the chiles and toast, pressing down on them with a metal spatula, until they start to crackle.
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3
Turn and toast the other side.
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4
Transfer to a bowl and repeat with the remaining chiles.
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5
Cover the chiles with hot water and let soften for 30 minutes, stirring occasionally.
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6
Drain the chiles.
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7
If using canned chiles, simple wipe off the adobo.
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8
Heat a dry griddle or heavy skillet over moderate heat.
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9
Toast the garlic, turning occasionally, until softened and blackened in spots, about 15 minutes.
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10
Let cool, then peel and roughly chop.
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11
Meanwhile, preheat the broiler.
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12
Spread the tomatillos on a rimmed baking sheet and broil for about 8 minutes, turning once or until blackened in spots and softened.
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13
Let cool on the baking sheet.
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14
Scrape the tomatillos and any accumulated juices into a food processor or blender and add the chiles and roasted garlic.
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15
Puree until thickened and smooth.
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16
For a chunkier salsa, pulse the tomatillos and roasted garlic until coarsely pureed; finely chop the chiles and add them to the tomatillo mixture.
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17
Transfer the salsa to a bowl and stir in 6 to 8 tablespoons of water, so the salsa has a spoonable consistency.
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18
Season with salt, plus a little sugar, if you want to soften the tangy edge.
