6-8 chiles de árbol, seeds removed – be careful with your hands
3 large guajillos, seeded and de-veined
3 ripe roma tomatoes – cut in half – 11 oz.
3 garlic cloves, with skin
1/4-1/3 cup water
1/2 lime juiced
salt to taste
Toast the chiles briefly on a comal or cast iron skillet over medium heat. You’ll only want to do this for a few seconds, until they get slightly softer and aromatic. Try not to blacken them — black spots add a bitter flavor. Remove the chiles to a bowl and cover them with hot water. Let them sit for about 20 minutes, until softened.
In the meantime, raise the heat slightly on the comal and toast the tomatoes and garlic, until soft and blackened in spots. It’s okay to char the tomatoes, just not the chiles!
Add the chiles, tomatoes, garlic and water to a blender, and pulse until smooth. Add lime juice, salt — I used about a teaspoon — and pulse some more. Don’t forget that salt is really important in a salsa, so if it doesn’t taste right, chances are you need more of it.
Serve at room temperature. Beware – it’s hot!
