The Only Salsa You’ll Ever Need

Bring water to boil in a tea kettle or small pot. Heat a cast-iron skillet or other heavy-bottom pan over medium heat until it begins to smoke slightly.

Briefly toast each side of the guajillo pepper for about five seconds, pressing it against the pan with a utensil. It should be aromatic but not have any black, blistered spots. (If this occurs, it will be bitter, so repeat with another pepper.)

Transfer the toasted chili to a small bowl and submerge it completely in hot water. Cover and allow to sit while preparing the rest of the salsa.

Add the tomatillos, tomatoes, unpeeled garlic cloves, and serrano pepper to the hot pan. Cook, flipping the ingredients every two to three minutes, or until all sides are black and blistered. The garlic and serrano pepper should be done after about eight minutes; the rest of the ingredients should take approximately 12 to 15 minutes.

Peel the garlic, then add all ingredients from the pan to the blender with the guajillo chili and the salt. Blend until smooth.

To serve, pour into a bowl and stir in the onion and cilantro, adjusting salt if needed.