Salsa Roja

• 6 ounces (about 7) dried guajillo chiles
• 1 1/2 ounces (about 5) dried chiles, such as de Arbol
• 1 garlic clove
• 1 (11-ounce) can tomatillos
• 1/4 medium yellow onion, finely diced
• 1 bunch fresh cilantro, thick stems cut off, leaves chopped
• 2 1/2 teaspoons kosher salt

1. Stem and seed the chiles, and soak them in a bowl of hot water for 30 minutes.
2. Drain, reserving 3/4 cup of the liquid.
3. Put the chiles, reserved soaking liquid, garlic, and tomatillos in a blender and process until smooth.
4. Pour into a serving bowl and stir in the onion, cilantro, and salt.

guajillo chiles, chiles, garlic, yellow onion, fresh cilantro, kosher salt

Taken from www.epicurious.com/recipes/food/views/salsa-roja-377702 (may not work)