This deeply smoky salsa starts with roma tomatoes, onion, and garlic charred hard under the broiler until blistered and sweet, then blended with rehydrated guajillo and ancho chiles for that classic dark-red depth. A quick simmer in oil rounds out the raw edges, turning everything into a glossy, spoon-coating sauce with real roasted flavor instead of anything flat or one-note. Dried oregano and a touch of chipotle in adobo add warmth and a slow-building smokiness without needing a single processed shortcut. Every component here is whole and recognizable — tomatoes, chiles, alliums, oil — which makes this an easy, satisfying fit for a Paleo table. Spoon it over grilled meats, eggs, or vegetables, or just eat it by the bowlful with a spoon; it holds up beautifully whether served warm right off the stove or chilled the next day.
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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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