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As you will see I have taken some liberties with her sequencing, by adding cilantro and also by cooking the resulting sauce in oil

Peel the rough skin off the tomatillos and clean to remove most of the sticky resin

On a hot griddle covered with foil place the tomatillos . The aluminum foil allows you to conserve ,as opposed to burn off ,the juice that comes off the tomatillos

Reduce to medium and cook, while occasionally rolling them,until tomatillos are charred, soft and leaking. Charring is good

Place the cooked tomatillos and their juice in blender or food processor

On a medium hot frying pan cook the Chiles De Arbol until soft and darkening. Careful with the heat level so that they do not burn. Add to blender or a spice grinder in the event you only have a food processor

Next fry the Chiles Puya the same way as you did the Chiles De Arbol and , as before, add to the blender of the spice grinder

Add the garlic to the blender

Add a cup of water to the blender

Add a cup of cilantro

Add the salt

(if you dont have a blender, grind the softened peppers and add to the processor). Grind to the extent you care to. I like powder while others prefer to see flakes and some seeds)

Run the processor until smooth

Heat oil in a saucepan or frying pan under with medium heat and when hot add the sauce

Cook slowly for about 10 minutes while stirring to round out the taste

Taste for salt

Keep refrigerated. Sauce improves over time as oil and tart tomatillos blend.