Deeply charred roma tomatoes, blistered onion, and softened garlic form the smoky backbone of this salsa roja, while toasted guajillo and ancho chiles bring a rich, earthy heat that builds with every spoonful. A quick simmer softens the dried chiles before everything gets blitzed together with dried oregano and a pinch of salt, then finished in hot oil until it darkens and thickens into a glossy, spoon-coating sauce. A touch of chipotle in adobo, if you want it, layers in extra smokiness and a slow-building kick. The whole process takes just a handful of pantry staples and produces a deeply flavorful, restaurant-quality salsa you'll want to spoon over everything from tacos to eggs to a simple bowl of rice. It's a fantastic option for a vegetarian table, easy to make ahead, and it keeps beautifully in the fridge for whenever the craving hits.
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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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