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Measure the oil into a large 10 inch skillet and set over medium heat.
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Roll the arbol chiles between your fingers to loosen the seeds, then break them in half and shake out as many seeds as will come out easily.
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Lay the chiles in the hot oil. Turn constantly until they’re aromatic and have changed color slightly, about 30 seconds.
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With a slotted spoon, scoop the chiles into a blender jar, leaving behind as much oil as possible.
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With a paper towel, wipe out the oil from the skillet (no need to wash). Set the skillet over medium heat and lay in the garlic and tomatillos (cut side down).
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When the tomatillos are well browned, 3 or 4 minutes turn everything over and brown the other side. Scoop into the blender jar and add ½ cup water.
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Blend until smooth. Pour into a salsa dish and cool.