This guajillo salsa recipe is like a fancy version of the little packets of salsa you get at that certain chain fast-food Mexican restaurant in the United States. You know, that fast-food chain that isn’t really Mexican at all and serves a ton of crunchy tacos with cheddar cheese on them?
I’ve added a few chiles de arbol to this recipe to give it a little punch of heat. You can leave them out altogether if you want a mild salsa, or pile in as many as you want to light your hair on fire. The guajillos themselves have very little heat.
- De-stem, de-vein, and de-seed the chiles. Don't worry if you miss a few stray seeds.
- Place the chiles in a pot of cool water, along with the garlic, and tomatillos. Bring to a low boil, then remove from heat and let soak for 20 minutes.
- While your chiles, tomatillos and garlic soaks, preheat your broiler on high. Place the red tomatoes in a broiler pan and put in the oven with the rack at its highest point. Broil until blackened on all sides.
- Strain the chiles, garlic, and tomatillos, then place the chiles, the garlic, and 1/2 the tomatillos in the blender, and puree on high until everything is completely liquified. Remove, then press back into the blender jar through a fine mesh sieve.
- Add the garlic, the remaining tomatillos, the red tomatoes, and the salt. Puree to a chuky consistency.
- Stir in the finely diced onions, then serve.