2Toast the chiles on a comal heated over medium-high heat until toasted and fragrant (about 1 minute). Reserve.
3Add the tomatillos, onion, and garlic to the comal and cook while flipping occasionally.
4Cook the tomatillos for about 30 minutes or until blackened and tender.
5Cook the onion and garlic for around 15 minutes.
6Remove the ends of the onion.
7Peel the garlic. Reserve.
8Place the chiles in a blender with enough of the water to make a thick paste while blending on high.
9Once desired consistency is reached, add the garlic and onion to the blender and blend at a low speed until broken up, adding water to adjust as needed.
10Add the tomatillos to the blender along with the salt and blend on medium until your desired consistency is reached.