Place your oven on the high broil setting and transfer the fresh jalapenos to a baking sheet. Broil for 5 to 8 minutes, or until the jalapenos have softened slightly and the skin darkens. Set aside to cool. Once cool enough to handle, chop the stems off of the jalapenos and discard them. For mild salsa, remove all the seeds and innards of the jalapenos. For spicy salsa, leave all or some of the seeds (depending on your heat preference). For medium salsa, leave in most of the seeds of one jalapeno but remove all of the seeds from two of the jalapenos.

Bring a small saucepan full of water to a full boil and add the dried guajillo chilies. Remove the pot from the heat and allow the chilies to sit in the hot water for 5 to 10 minutes, or until they have become very soft. Remove the chilies from the hot water, discard the stems, and squeeze out any water that may have pooled inside the chilies. For mild salsa, discard the seeds, and for spicy salsa, leave the seeds in.

Transfer all of the ingredients, including the roasted jalapenos and reconstituted chilies to a blender or a food processor.

Blend until the salsa reaches your desired consistency. Pulse only a couple of times for chunky salsa or just chop all the ingredients by hand. Blend at a high speed for over a minute for a smoother texture. Taste the salsa for flavor and add more lime juice, salt, or garlic to taste.