Step 1

Fill a medium pot with 6 cups cold water and add the dry chilies, bring to a boil over medium high heat. Once boiling add in the tomatoes, garlic and tomatillos.  Cook 10 min. Remove from heat, strain and discard the water, place everything into a blender and pulse the blender to chop everything up, smooth but chunky.

Step 2

Add the onions and cilantro to the blender and pulse a few more times, or until you have the consistency you like. Remove to a bowl and stir in salt and lime juice. Let cool to room temp and refrigerate 3-5 days