Toast the dried chilies in a hot cast iron frying pan, being careful of the strong fumes.

Peel the papery skin off the tomatillos.

Boil the tomatillos in water until they turn yellowish and soften (about 10-15 minutes).

Combine the toasted chilies, chopped garlic, small onion, and cooked tomatillos in a food processor.

Mix until well blended and the chilies are in tiny flecks.

If the mixture is too thick, add a little of the tomatillo water.

Pour the salsa into a container.

Add the chopped green onions and chopped cilantro.

Mix well.

Store the tomatillo salsa in the refrigerator.