Tomatillo-Black Pasilla Chile Sauce


Sauce
1 lb baby tomatillos, husked
6 dried pasilla negro, seeded and deveined
2 1/2 C water
2 large cloves garlic, peeled
salt to taste

Prepare the Sauce:
Preheat a heavy skillet.  Roast tomatillos, turn often to prevent
burning. Add to medium saucepan.  Lightly toast chiles -- don't burn. 
Add to tomatillos, and then add the water.  Cook, covered, until soft,
about 8-10 min.  Add garlic, and simmer 3 more min.  Drain, reserving
liquid.  Puree sauce ingredients along with salt.  Add reserved liquid
if needed.  

From 'Cuisine of the Water Gods', Patricia Quintana
From the Chile-Heads Recipe Collection
http://neptune.netimages.com/~chile/recipes.html