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1
Rinse and griddle-dry the chiles (remove and discard the tops and the seeds of the chiles - remove the veins if you want to tone down the heat. Rinse the chiles under cold running water and shake off the excess moisture, but do not dry them. Heat a griddle over medium-high heat until a drop of water sizzles on contact. A few at a time, place the chiles on the griddle and let them heat, turning occasionally with tongs, just until any clinging moisture is evaporated and the aroma is released. Allow approximately 30 to 45 seconds in all per chile for most kinds, slightly less for guajillos (which are very thin-skinned). The chiles should just become dry, hot, and fragrant; do not allow them to start really roasting or they will have a terrible scorched flavor. Remove from the griddle and place in a deep bowl as they are done, cover with boiling water, and let soak for at least 20 minutes.
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2
While the chiles soak, griddle-roast the tomatillos, garlic and onion. Heat the griddle over medium-low heat until a drop of water sizzles on contact, add the tomatillos (in husk) and cook, turning frequently to guard against scorching, until they are lightly softened all over, about 10 to 15 minutes. For Garlic and onions, cook, turning frequently until somewhat softened - about 15 to 20 minutes for the onion, and 8 minutes for garlic. Remove from the griddle to a bowl as they are done in order to catch any juices that escape. When cool, peel or remove husks over the bowl to catch the juices.
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3
Drain the chiles. Working in batches as necessary, puree them in a blender together with the tomatillos, garlic and onion. Stir in the salt.
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4
The sauce will keep in the refrigerator, tightly covered, for up to 2 days, but it will set to a thick jell. If you wish, you can thin it by simply whirling it briefly in the blender.
