Salsa Verde

Place tomatillos in a medium bowl, and add hot water to cover. Let stand until husks are no longer sticky and slip off easily, about 5 minutes. Drain; remove and discard husks.

Bring a large saucepan of water to a boil. Add chiles, and cook until no longer bright green, 3 to 4 minutes. Add tomatillos, and cook until tender when pierced with a fork, about 5 minutes. Drain vegetables, and transfer to a blender. Add garlic and salt. Process until smooth, about 30 seconds.

Heat oil in a large skillet over medium. Carefully pour salsa into skillet (it will splatter), and cook, stirring often, until slightly thickened and glossy, about 5 minutes.

Let cool to room temperature before serving, about 1 hour. Cooled salsa may be stored in an airtight container in refrigerator up to 3 days.