Notes: This dark red salsa from Café Pasqual's has significant heat.
3 dried guajillo chilies (about 1 oz. total)
3 dried chiles de arbol (1/10 to 1/5 oz. total)
1/3 pound tomatillos, husked, rinsed, and halved
1 firm-ripe tomato (1/2 lb.), rinsed, cored, and quartered
1 fresh jalapeño chili (1 oz.), rinsed and stemmed
2 tablespoons chopped onion
2 cloves garlic, peeled
About 3/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground cloves
1/4 teaspoon dried Mexican or regular oregano
How to Make It
Trim and discard stems from guajillos and chiles de arbol; discard seeds from guajillos. Rinse chilies.
In a 2- to 3-quart pan, combine dried chilies, tomatillos, tomato, jalapeño, onion, garlic, 3/4 teaspoon salt, and 1 cup water. Cover and bring to a boil over high heat; stir frequently until dried chilies are limp, 10 to 15 minutes. Let cool about 10 minutes.
Meanwhile, in an 8- to 10-inch frying pan over low heat, stir cumin, cloves, and oregano until fragrant, about 4 minutes.
Combine chili mixture and spices in a blender. Whirl until coarsely puréed. Add salt to taste. Pour into a bowl.