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Deseed the Guajillo Chile, pop the stem off, and open them up. Plump them up and tap the Guajillo Chile to deseed them.
Remove stems from Chile de Arbol
Roast the tomatillos over the fire until soft and slightly colored.
Roast the garlic clove over the fire.
Flip the garlic and tomatos as they get color.
Remove tomatillos from the fire and let them rest.
Peel the garlic and add it to the blender.
Use a strainer to toast the Chile de Arbol over the fire for a few seconds.
Add the toasted Chile de Arbol to the blender. Start with 6 and add more to taste. (HOT)
Heat the Chile de pulla over the fire for a few seconds, moving them around.
Add the heated Chile de pulla to the blender.
Place the Chile de Guajillo on the grate over the fire for a few seconds until they move and jiggle.
Add the heated Chile de Guajillo to the blender.
Add sea salt to the blender.
Add approximately half a cup to ¾ of a cup of water to the blender.
Pulse the blender to loosen ingredients.
Blend for 45 seconds to a minute and a half until no large pepper flakes remain.
Pour the salsa into a bowl.
Add a little more salt if needed.
Let the salsa rest for 5-10 minutes before serving.