Roasted Green Salsa, Jalisco Style

Step 1: Heat a griddle or a small nonstick skillet over low heat. Add the tomatillos and roast, turning frequently with a spoon, until the skins are blackened and the tomatillos are very soft, do this over low heat so that they don't burn. Not all will not cook through at the same time, so remove the ones that are ready first and set aside in a bowl.

Step 2: Add the chiles to the griddle, turning over constantly, until they darken, again being careful not to burn them. It will only take a few seconds on each side to release the chilies' oils. If they turn pitch black, they are burnt, you don't want that.

Step 3: Remove the chiles and put them in a blender with the tomatillos, the garlic, the water and the salt. Puree just until no large pieces remain, it should have some texture. Taste before serving and adjust the salt to your taste. If it comes out too hot you can always add more tomatillos.