Notes: This dark red salsa from Café Pasqual's has significant heat.
1. Trim and discard stems from guajillos and chiles de arbol; discard seeds from guajillos. Rinse chilies.
2. 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.
3. Meanwhile, in an 8- to 10-inch frying pan over low heat, stir cumin, cloves, and oregano until fragrant, about 4 minutes.
4. Combine chili mixture and spices in a blender. Whirl until coarsely puréed. Add salt to taste. Pour into a bowl.
Nutritional analysis per tablespoon.