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🔥 Instructions:

1. Toast the Chiles
In a dry skillet or with a bit of oil, toast the dried chile de árbol for about 30 seconds until fragrant — don’t let them burn! Remove and set aside.

2. Roast the Veggies
In the same skillet or on a comal, roast the tomatillos, tomatoes, garlic (with skins), and onion until charred and soft. Turn occasionally. Peel garlic after roasting.

3. Blend It Up
Add everything to a blender: chiles, roasted tomatoes, tomatillos, garlic (peeled), onion, and salt. Add water to loosen the salsa and blend to your desired texture (smooth or rustic).

4. (Optional) Simmer for Depth
Pour the salsa into a pan and simmer on low heat for 5–10 minutes. This helps meld the flavors and makes it last longer.

5. Store or Serve
Cool, then store in jars if not serving immediately. Keeps refrigerated for up to 1–2 weeks. For longer storage, add a tablespoon of vinegar or lime juice.

💡 Pro Tip: This salsa is fiery! You can cut the heat by removing some seeds or mixing in a few roasted jalapeños or guajillo chiles for a sweeter balance.