Cooking with Luz: Salsas

I have two more salsa recipes from Lucy. The first is smoother salsa:

Pour a "slurp" of olive oil into a frying pan and turn the heat on to medium high. Take two large jalapenos and cut them into two or three chunks each. Cut one clove of garlic in half and toss both the garlic and jalapenos into the hot oil.

 Let the jalapenos fry in the oil, tossing occasionally, until the skin blisters.

Then put the jalapenos and garlic into a blender along with about 3 or 4 tablespoons of the oil in which they were cooked. Blend them until smooth. Then add a half cup of good quality mayonnaise to the blender and combine until smooth. Add about a teaspoon of salt, blend and then taste. Add more salt as desired. Pour the contents of the blender into a server dish.

For Lucy's red salsa:

Into a small sauce pot, put a handful of dried Guajillo chiles along with 2 tomatillos (leaves peeled, of course). Fill the pot with water until the water level nearly covers the contents of the pot. Let this simmer until the tomatillos are soft and tender.

Pour the contents of the stock pot  into a blender or food processor along with a teaspoon of salt and one clove of minced garlic. Blend well. Taste and add more salt if desired.

Pour the contents of the blender or food processor into a serving bowl.