Yucatán-Style Hot Dried-Chili Salsa (K'uut Bi Ik) Recipe

Use kitchen shears to trim stems from all chilies. Discard stems. Place chilies on a microwave-safe plate and microwave on high power until fragrant and pliable, about 20 seconds total, adding time in 5-second increments if chilies do not smell toasted after the initial 20. Combine chilies, lime juice, grapefruit juice, and orange juice in the jar of a blender with a small pinch of salt. Blend at high speed until smooth. Transfer to a bowl, let rest for 15 to 20 minutes, then stir in more salt to taste. Salsa can be stored in a sealed container in the refrigerator for several weeks.