Charred roma tomatoes, blistered onion, and blackened garlic build the smoky backbone of this salsa, while toasted guajillo and ancho chiles bring deep, fruity heat once they're simmered soft and blended into the mix. A touch of chipotle in adobo adds an extra layer of smokiness if you want it, and a quick fry in hot oil is what really rounds out the flavor, thickening the salsa and mellowing that raw tomato edge into something deep and roasted-tasting. The result is a glossy, restaurant-style red salsa with real depth — great spooned over eggs, tacos, or just scooped up with a chip. Since you're building the seasoning yourself from scratch, this one is easy to keep in line with an added salt free kitchen. It's a fantastic staple to batch and keep on hand for busy weeks.
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Position an oven rack 4–5 inches from the broiler element and preheat the broiler to high. Arrange the tomato halves cut-side up, onion wedges, and unpeeled garlic cloves on a rimmed baking sheet. Broil for 10–12 minutes, until the tomatoes are deeply charred in spots and softened, the onion edges are browned, and the garlic skins are darkened.
While the vegetables broil, heat a dry medium saucepan over medium heat. Add the guajillo and ancho chiles and press them flat against the pan for 15–20 seconds per side, until fragrant and slightly darkened — watch closely, as they can scorch quickly. Transfer the toasted chiles to the saucepan, cover with the 1/2 cup water, and bring to a simmer over medium heat. Simmer for 5 minutes, until the chiles are softened and pliable, then remove from heat.
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