This deeply charred salsa gets its smoky depth from broiled tomatoes, blackened onion, and roasted garlic, all blended with a duo of toasted guajillo and ancho chiles for that classic layered heat. Simmering the dried chiles until pliable, then blitzing them into the roasted vegetables, builds a rich, complex base without any animal products in sight. A quick fry in hot oil at the end is what takes it over the top, deepening the color and rounding out the flavor into something silky and restaurant-worthy. Optional chipotle in adobo adds a smoky, tangy punch if you want extra kick, while dried oregano ties the whole thing together. It's a naturally plant-based staple, perfect spooned over tacos, grain bowls, or roasted vegetables, and it keeps beautifully in the fridge for whenever a craving hits. This one's an easy addition to a vegan pantry rotation.
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Learn more ā8 servings
Position an oven rack 4ā5 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 10ā12 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 15ā20 seconds per side, until fragrant and slightly darkened ā 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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