In a small to medium pot, place the tomatillo, onion, garlic, serrano pepper and bouillon cube with enough water to cover everything.
1 pound fresh tomatillos, ¼ of a medium onion (yellow or white), 2 large garlic cloves, 1 fresh serrano pepper, 1 bouillon cube (vegetable, chicken or beef)
Cook uncovered on medium heat.
Saute the dried chiles while the tomatillo mixture cook: on a hot skillet, sauté the guajillo chiles on ½ tablespoon of vegetable oil for about 45 seconds on each side. Note: This is a very fast step as it if it cooks too long, the chile will become bitter.
2 guajillo chiles, 1 tablespoon vegetable oil
Remove from skillet and add to the tomatillo mixture. Repeat this process for the chiles de arbol.
20 to 30 dried Chile de Arbol
Cook the tomatillos until they start to turn yellow and before they crack. Remove pot from heat and set to cool off.
Remove the tomatillos from the pot and transfer to a bowl to cool off. Leave the rest of the ingredients in the hot water to continue hydrating the dried chiles.
Once the tomatillos have cooled off, add all ingredients to a food processor or blender and pure well. NOTE: Do not add the cooked water yet. Only add a little bit at the time if your salsa turns out too dense.
Taste for salt & pepper and add some according to taste.
¾ teaspoon kosher salt
Store in refrigerator in an airtight container for up to one week.