Salsa #1: Peel and rinse the tomatillo and transfer them to a medium pot. Cover with 4 cups of water and heat to medium.
Once they come up to a boil, reduce heat and continue cooking just until tomatillo turn from bright green to an opaque green color. Remove from heat and let sit for 20 minutes.
When ready, add the dried chile de arbol to the blender. Add 2 cups of the water that the tomatillos cooked in to the blender. Cover blender tightly and blend at the highest speed until smooth.
Add the tomatillos, garlic, vinegar and salt to taste. Cover and blend on high until salsa looks smooth and glossy. Taste for salt. Store in airtight glass jars(if possibland store in refrigerator. Salsa will keeps for a few months. Yields 4 1/2 cups.
Salsa #2: In a medium skillet, add the dried chile de arbol and garlic. Heat to medium heat. As soon as the chiles become aromatic, stir them around for the next few minutes. They can blacken in some spots, but don't let them burn.
Remove chiles from skillet and transfer to the blender. Continue dry roasting the garlic for a total of 15 minutes. Peel garlic and then add to the blender. Add vinegar, water and salt to taste. Blend on high until smooth. Taste for salt. Yields 1 cup.