In a large, dry skilet on high heat, char the tomatillo, chilies & garlic. I like to cover them to steam a little to.

When they are softened, and the skins are blackened in some places, remove from heat.

In a blender add all other ingredients and pulse a few times.

Now add tomatillo, garlic & chilies. Don't forget the lime juice! You can add water if needed.

Blend to desired consistency, and taste to adjust seasonings.

Enjoy! Great with seafood & grilled meats.