Ingredients

• 10 dried chiles de árbol, seeds and ribs removed
• 3 medium tomatillos, husks removed, rinsed
• 3 garlic cloves, smashed
• Kosher salt
• 1 teaspoon fresh lime juice

Instructions

1. Toast chiles in a medium skillet over medium heat, turning often, until starting to brown lightly in spots (don’t char), about 3 minutes. Transfer to a plate.
2. Place chiles, tomatillos, garlic, and 2 1/2 cups water in a medium saucepan and season with salt. Cover, bring to a simmer, and cook until tomatillos turn olive green and burst, 5–8 minutes. Remove from heat and let sit (still covered) 5 minutes.
3. Using a slotted spoon, transfer chiles, tomatillos, and garlic to a blender or food processor; add ½ cup cooking liquid from saucepan and purée until smooth. Add lime juice and season with salt. Let cool before serving.
4. Salsa can be made 3 days ahead. Cover and chill.