Sunset Salsa

Warm up a large skillet or fry pan over a medium high heat. Add the tomatillos and tomatoes, whole, in one layer. You want them to char on all sides so turn them after a couple minutes so all sides(or as many as you can make happen) get contact with the pan. You’re basically just burning this shit so it’s not hard, we swear. When everything looks about halfway there, add the onion. In the last two minutes of cooking, add the garlic cloves with the skin still on and lightly char with the rest of the pot. This charing intensifies the flavors of all the ingredients so It might seem like a weird extra step but it’s crucial. This whole process should take about 10 minutes.

Once everything looks nice and charred, turn off the heat. Peel the skin from the garlic then throw everything in a blender. We’re pureeing this shit so no need to prechop. 

Back in that empty skillet, warm it up over medium high heat then add the oil. Once everything is nice and warm, add the dried chiles. Toast these spicy motherfuckers for about a minute and a half, stirring constantly. This is just like toasting nuts; they’ll go from toasted to burned in no time so watch that shit. Once they’ve got some nice toasted parts, turn off the heat and add them to the blender with the salt, water, and lime juice. Run that shit until everything looks smooth then taste. Add whatever the fuck you think it needs then serve right away or stash it in the fridge where it will keep for at least a wee.