Drain the liquid from the tinned tomatillos and rinse the tomatillos with fresh water.
In a baking tray, add all the ingredients making sure the dry chillies are covered on the veggie stock liquid.
Place in the oven at 150C for 20 minutes, then switch off the oven and let the tray in the oven for another 10 minutes.
Blend the content of the tray until you get a smooth consistency
Let the salsa cool down at room temperature or in the fridge before serving