Guajillos feel leathery and have a deep red to mahogany color. Usually mild but some do have some heat. I found it easier to cut them with scissors to get the seeds out. I did not use gloves and thought I was careful not to touch my face...but I must have touched my nose and had to hold an ice pack on it for a while. My hands were fine. You might want to wear gloves when seeding these peppers.
Roasted Tomatillo Salsa with toasted Guajillo Peppers
1-2 lbs Tomatillos, husked
8 dried Guajillo Chiles, stem and seeds removed, cut open to lay flat (You might need gloves when touching these peppers)
1 large yellow Onion, peeled, cut into 1/2" thick slices
6 large cloves of Garlic, peeled
Vegetable oil to fry the dried peppers
1 - 2 tsp kosher salt
While broiler heats up lay tomatillos on a sheet pan lined with foil- for easier cleanup. Under the hottest setting about 4 inches below, broil the tomatillos until just startting to blacken. With tongs flip the larger ones and the smaller ones will soften all the way through. Place finished roasted tomatillos into a medium sized bowl.
Do the same for the sliced onions and garlic. Remove to the bowl with tomatillos.
Using scissors, cut the tops off the dried peppers and cut them open so they are flat. This is easier to discard the seeds and being flat will be easier to fry in a pan.
In a small fry pan (preferably NOT nonstick so you can see the color change) pour oil about 1/4" deep and slowly warm to hot, but not smoking.
With tongs hold the peppers flat and the oil will bubble around the peppers. Flip and cook on both sides and should be a darkish brown color. Black is overdone and will be very bitter.
Place onto a paper towel lined pan and wipe excess oil with a few folded paper towels to protect your hand from hot oil.
In a food processor add some of the tomatillos with all the toasted guajillo peppers, pulse and then puree until the dried peppers have no large chunks left. Add the rest of the tomatillos, onions, garlic and pulse until still chunky.
Place into bowl and add salt. Taste. The salsa should be a bit tart. You can also thin it out with some water, but we prefer very thick salsas.
This recipe is NOT good for water bath canning but this salsa freezes and defrosts wonderfully!!