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Boil the Vegetables: In a pot of hot water, add the onion, garlic, serrano chile, and tomatillos. The onion, garlic, serrano chile, and tomatillos are placed in hot water. To prevent bitterness, the tomatillos are removed once they change color and before they burst
Fry the Dried Chiles: In a pan with a little hot oil, quickly fry the guajillo and árbol chiles. Key Tip: Do this very fast and on low heat; if they burn, the salsa will become bitter (2:33).
Hydrate: Once fried, immediately transfer the dried chiles into the hot water with the boiling tomatillos to soften them.
The Tomatillo Secret: Turn off the heat as soon as the tomatillos turn yellow. Do not let them burst in the water, as this causes bitterness.
Cool Completely: Remove the tomatillos from the water and let them cool down entirely before blending. This is a crucial step for the best flavor to prevent bitterness.
Blend: Place the cooled tomatillos, all the chiles (remove stems first), onion, garlic, and salt into a blender or food processor. Blend until smooth.