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Combine the ingredients in a large bowl and adjust consistency to suit yourself. If you like your salsa on the saucy side, put the chunky bits in the blender and start experimenting. Proceed with a light touch on the button. If you like it chunky, and it's a little thin (because you didn't drain the tomatoes enough), now is the time to add a small amount of tomato sauce to thicken it up. Be sure to experiment with this recipe until it suits your taste.
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Ready-made guajillo sauce — enchiladas, chilaquiles, braising
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces
Enameled cast iron saucier — risotto, polenta, cream sauces
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Ready-made guajillo sauce — enchiladas, chilaquiles, braising
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces
Enameled cast iron saucier — risotto, polenta, cream sauces