Roast the tomatillos and jalapenos on a lightly greased griddle, until they are charring. Leave these to cool and then use your fingers to remove any blackened skin. Set aside.

Meanwhile, in a separate small pan, roast the whole garlic cloves along with 2 tablespoons of the guajes until lightly browning and fragrant.

Transfer this to a molcajete, add the salt, and pound to a very fine paste. This is best done manually like this or else the seeds will not grind up finely enough.

Now add the roasted jalapeno and tomatillo and mash to whatever consistency you desire.

Adjust tastes. Add the chopped coriander leaves and mix well. Transfer to a serving bowl.

Once again, roast the remaining 1 tablespoon of guaje seeds and once they’re browned, sprinkle on top of the finished salsa.