In a large skillet at medium heat, add the chile manzano on one half and the chile California and the other half. Using a flat edge wooden spoon or a spatula, gently press the chile California flat. This will allow a more even toast. Flip over a few times and flatten every time. Move the chile California on top of the manzano.

Add the tomatillos and garlic to the open half. Drizzle in the oil. Remove the chile California. Stir the ingredients for a few minutes. Pour 2 cups of water. Add the chile California back into the skillet. Bring it up to a boil. Reduce it to a simmer and cook for 10 minutes. Remove the skillet from the heat, cover and let it sit for 10 minutes.

When ready, transfer all the salsa ingredients to the blender jar. Season with salt, to taste. Blend on high until smooth. Taste for seasoning. If the salsa is too thick, mix in a little more water. Let salsa cool before storing it in a glass jar. Yields 2 cups.