So here is my interpretation of:
Rick Bayless's Salsa Verde:
1 lb. tomatillos
8 or more dried chiles de arbol (can be found in most Latin sections of the supermarket, or order online from Amazon or my favorite The Spice House) The first time I made this salsa with a whopping 3 oz. of chiles, and it was HOT...I do notice that the heat subsides the longer it resides in your refrigerator.
1 or 2 garlic cloves, unpeeled
You can place the tomatillos under the broiler until they blacken in spots, but this really makes a huge mess of your oven. If I don't feel like the extra cleanup, or if the oven is already on, I like to roast the tomatillos until they are nice and soft, but still retain their shapes. If you are using the oven, you can toast the chiles and garlic in there too. Otherwise, just toast the chiles for a couple of minutes on a hot cast iron pan on the stovetop, and toast the garlic until it becomes nice and soft and blackened in a few spots, about 15 minutes.
After the chiles are toasted, soak them for 15-30 minutes in boiling water to soften them a bit. I've also made this without rehydrating them, but I think this step makes the texture of the final salsa better.
When your components are finished roasting and toasting and soaking, combine everything in the food pro, or a blender if you have a good one (I do NOT. Last time I had to move everything to the food pro after attempting to use my dinosaur of a blender, so I had twice the clean up. I really should have just chucked the stupid blender into the garbage, but it does still work - meaning the blades still go around anyway - so I just couldn't. But if someone were to give me a nice shiny new blender, and since I'm dreaming, maybe a VitaMix... I would accept in a heartbeat.) Blend until it looks like nice salsa, and season with a bit of salt and a tiny bit of sugar - basically to your taste. You could also throw in a handful of cilantro here if you desire.