Peel husk from tomatillos and wash well to remove residue from skin. Allow to dry.
Remove stems from chile de arbol pods. You can also remove the seeds if you want it less seedy and spicy. Place peppers in a dry skillet over medium heat. Toast lightly to bring out the aroma, but don't burn them.
Transfer toasted chili's to a blender or food processor and place dry tomatillos in the same skillet (no oil). Toast over medium heat for about 10-15 minutes, until they blister and soften. Once the tomatillos start softening, turn off the heat and leave them on the skillet to cool and soften more for a few minutes.
Add ¼ cup of water to the blender or food processor with the chili's and blend until a paste forms. Then add cooled and softened tomatillos, garlic, and salt to blender. Pulse until salsa is incorporated and desired consistency is reached. Salsa can be used right away or store in a sealed jar in the refrigerator to cool.
If salsa is too spicy, add a roasted roma tomato. For more spice add a roasted habanero or serrano pepper.Salsa will store in a sealed jar up to 7 days in the refrigerator.More Salsa Recipe:Salsa VerdeTomato SalsaThai Salsa Roja