Charred tomatoes, garlic, and onion give this salsa its deep, smoky backbone, while toasted guajillo and ancho chiles bring warmth and a rich brick-red color once everything hits the blender. Simmering the dried chiles until pliable is the key step here — it softens their fruity heat so the finished puree turns silky rather than sharp. Frying the blended salsa briefly in hot oil is what takes this from a raw table salsa to something deeper and glossier, with a texture that clings nicely to a chip or a folded taco. A touch of dried oregano rounds out the flavor without overpowering the chiles. Because every drop of seasoning here comes from ingredients you control at each stage, this is an easy one to dial in for an added salt–free kitchen — just build the flavor through the char, the chiles, and the oregano, and taste as you go.
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Heat a large dry skillet or comal over medium-high heat until very hot, about 2 minutes. Place the tomato halves cut-side down, the onion wedges, and the unpeeled garlic cloves in the skillet. Cook undisturbed until the tomatoes are deeply charred on the cut side, about 5–6 minutes. Flip the tomatoes and continue cooking until the skins blister and the flesh softens, another 3–4 minutes. Turn the onion and garlic occasionally until charred in spots and softened, about 8 minutes total. Transfer everything to a plate and peel the garlic once cool enough to handle.
In the same dry skillet over medium heat, toast the guajillo and ancho chiles one at a time, pressing each flat with a spatula for 10–15 seconds per side until fragrant and slightly darkened — watch closely, as they can scorch quickly. Transfer the toasted chiles to a small saucepan, cover with 1 cup water, and bring to a simmer over medium heat. Simmer for 8 minutes until the chiles are fully softened and pliable, then remove from heat.
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