Place tomatillos in a medium stock pot and cover with water. Bring to a boil and simmer to cook, about 10-15 minutes. While the tomatillos are simmering, pan sear the chiles whole in a dry pan until they become aromatic, about 10-15 minutes. Using a slotted spoon, remove the tomatillos from the pot of boiling water. Add the toasted chile peppers to the pot of hot water and steep until softened, about 10-15 minutes.
Remove the chiles from the pan and place in blender with as little cooking liquid as possible. Add garlic and puree until smooth. Add cooked tomatillos to the blender and pulse until you’ve reached desired consistency. Season with salt and pepper to taste.2