6-8 Tomatillos, husk and rough chop
3-4 dried chilies, remove seeds for less heat (ancho, cascabel, guajillo or a mix)
1 teaspoon salt, or to taste
1-2 Tablespoons chopped Pipicha (or cilantro)
1 clove of garlic, crushed
1) Cover Chilies with water, bring to a boil. Add Tomatillo and cook for a few more minutes until both soften.
2) Lift veggies out of cooking water into a food processor or blender and pulse briefly to crush.
3) Add salt, pipicha, garlic and pulse until preferred consistency achieved – chunky is suggested. Use some of the cooking water if a thinner consistency is desired.