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Working on a comal heated over medium high heat. Place the Chiles on the comal and toast while moving until toasted and fragrant (about 1 minute). Reserve.
Add the tomatillos, onion and garlic to the comal and cook while flipping occasionally. The tomatillos for about 30 mins or until blackened and tender. The onion and garlic take around 15 minutes. Peel the garlic. Reserve.
Place the chiles in a blender with enough of the water to make a thick paste with them while blending on high. Once you have your desired consistency, add the garlic and onion to the blender and blend at a low speed until broken up, adding water to adjust as needed.
Add the tomatillos to the blender along with the salt and blend on medium until your desired consistency is reached. Taste and adjust seasoning as needed.