I always gather the ingredients beforehand to get a visual sense of the proportions:
Toast the chiles and cumin first. Notice how the chiles become less wrinkly, almost puffed. They shouldn't burn but some dark spots will add a nice toasty flavor to the salsa.
Then roast the tomatillos and garlic cloves.
Place all ingredients into a blender. It works best if the tomatillos are placed at the bottom, to get a quick emulsion going.
Next, "fry" the salsa. Add the blended salsa to 2 Tbs of hot oil in a sauce pan and "fry" for about 5 minutes. It will sputter and make a mess but, in the process, will alter chemically ever so slightly, producing a more "mature" tasting salsa. Salt to taste.
And here's the product in a ramekin. You can see how the inclusion of avocado gives it a slightly creamy texture. This salsa is truly the bees knees.