Peel and remove the root end of <quantity>5</quantity> garlic cloves

Chop <quantity>½</quantity> onion into large pieces

Add <quantity>7</quantity> tomatillos to a hot skillet over high heat. Add the chopped onion and the garlic cloves

Pan roast until the vegetables are lightly charred and the onions are slightly soft

Remove from the heat

Transfer the tomatillo mix to a blender. Add <quantity>2<unit>tbsp</unit></quantity> of chintextle paste and <quantity>1<unit>tbsp</unit></quantity> of salt

Blend on high speed until smooth

Transfer to a bowl. The salsa pasilla is ready

Sauce it up!