Two easy Guajillo salsas

[mnavarre]

Just need to write these down before I forget what I did, because they're both fantastic.

Salsa #1

6-8 Guajillo peppers
1-ish pounds tomatillos, about eight.
1/4 white onion
2-3 garlic cloves, but you do you here. I'm not gonna tell you how to use garlic
Cilantro stems, about a half cup
Salt
lime juice
Chiles de Arbol to taste/ heat tolerance

Stem and seed the peppers. You can toast or not, I didn't on this batch.
Roast most of the the tomatillos and the onion. leave the onion skin on. I do this on the broil setting in my toaster oven. Hold 2-3 Tomatillos raw
Rehydrate the Guajillos in hot water for 20-30 minutes.
Once the peppers are rehydrated and the tomatillos are cooked and have some blistered spots throw the whole mess into a blender with the raw tomatillos. Do remove the onion skin at this point. Blitz it up with enough chili stalking water to get to your desired consistency.
The rest is really season to taste. I used 4 Arbol, the juice from 1/2 a lime, about a half tablespoon of salt, and the stems from about half a bunch of cilantro.

This turned out really fruity, just spicy enough for me but my wife ca still eat it.

Salsa #2

This is more of a hot sauce


6-8 Guajillo peppers, stemmed, seeded, toasted, soak in hot water You know the drill..
1 cup chili soaking water
1/4 white onion
2-3 garlic cloves
1/4 cup white vinegar
1/2 cup Apple Cider vinegar
Chile de arbol
L:ime juice
Salt

Everything after the white vinegar is to taste, If/when I make this again I think I'll reverse the ratio of the vinegar, the ACV comes trough a bit strongly but other than that this came out fantastic.

[barelfly]

I’ll have to try these! I like the combo of the guajillo and tomatillos. I’ve made tomatillo type salsa before, but find it a bit too tart, even with roasting to tame it a bit. But I’ve never tried it with some type of red chile, which should balance it perfectly! Thanks for sharing!

[Andrrr]

Did you try the tomatillo chipotle one from Stupak's book? You can certainly still taste the tomatillo but the roasting plus chipotles really change the flavor.

[TripleB]

Thank you for posting. Will have to give it a try.

Question: You state cilantro stems. Have never heard this before. Did you mean cilantro leaves? If not, do you add any cilantro leaves?

Thanks

[mnavarre]

I usually use the tough stem part of the cilantro in salsas and marinades because they have a ton of flavor and I'm usually mincing the leaves and tender stems for a garnish. Honestly, if I'm being lazy I just throw handful of whole sprigs in and call it a day.

[Michael_in_TX]

Cilantro stems, about a half cup

I can't believe I threw these away for so many years. They have amazing flavor and are very tender and, of course, when blended they, well, just blend in!