Charred tomatoes, blackened onion, and roasted garlic give this salsa its deep, smoky backbone, while toasted guajillo and ancho chiles bring a rich, earthy heat without any harsh bite. Simmering the chiles before blending softens their edges, and a quick fry in oil at the end deepens the color and rounds out the flavor into something warm and complex. A touch of dried oregano and optional chipotle keeps things layered rather than one-note, so every spoonful has real depth. This is the kind of made-from-scratch condiment that lets you control exactly what goes into it, which makes it an easy fit for an anti-inflammatory kitchen. Spoon it over roasted vegetables, grilled meats, or a simple bowl of eggs and rice, and it holds its own as the star, not an afterthought.
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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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