Smoky and spicy salsa with roasted tomatillos and chile de arbol.
Heat comal (griddle) to medium high heat.
Roast tomatillos on the comal. Turn them periodically until all sides are charred and the tomatillos have softened. Set aside.
Next, place the chiles de arbol on the same comal. Quickly roast the chiles for only 5 seconds on each side. Be careful not to leave them on the comal any longer or the chiles will taste bitter.
Place the chiles, tomatillos, onion, peeled garlic cloves, and salt to taste, and half a cup of water in the blender.
Blend until smooth. Strain using a mesh strainer.
Serve atop of tacos, steaks, or chicken.