Toasted Chile de Árbol and Tomatillo Salsa
['10 dried chiles de árbol, seeds and ribs removed', '3 medium tomatillos, husks removed, rinsed', '3 garlic cloves, smashed', 'Kosher salt', '1 teaspoon fresh lime juice']
Toast chiles in a medium skillet over medium heat, turning often, until starting to brown lightly in spots (don’t char), about 3 minutes. Transfer to a plate.
Place chiles, tomatillos, garlic, and 2 1/2 cups water in a medium saucepan and season with salt. Cover, bring to a simmer, and cook until tomatillos turn olive green and burst, 5–8 minutes. Remove from heat and let sit (still covered) 5 minutes.
Using a slotted spoon, transfer chiles, tomatillos, and garlic to a blender or food processor; add ½ cup cooking liquid from saucepan and purée until smooth. Add lime juice and season with salt. Let cool before serving.
Salsa can be made 3 days ahead. Cover and chill.
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