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This is a classic tomatillo salsa. Don't be afraid to add a little water: if you skip that, it can set up like cement.

• 10 dried japanese chiles
• 15 tomatillos
• 2 cloves garlic
• 1/2 tsp salt

Husk and rinse tomatillos, and simmer in a medium saucepan filled with water. Toast the chiles in a dry skillet until they become aromatic, tossing occasionally. Rinse the chiles and put them in a blender with the garlic and salt, adding just enough water to cover. Puree, then add the tomatillos and blend again, adding more water if the salsa is too thick.

Chill and serve. It's good with chips, or tamales, or tacos, or a spoon.