Directions

1. Preheat the oven to 350°F. Roast the tomatoes, onion, and garlic on a baking tray for 20 minutes, or until the skins are charred and easy to peel.

2. On a comal, toast the dried chiles until fragrant and pliable. Once toasted, soak the chiles in hot water for 30 minutes to an hour, or until they’re soft.

3. In a molcajete, mash the chiles and garlic together until smooth. Add the onions and continue mashing.

4. Remove the charred skin from the tomatoes and add them to the molcajete. Mash the tomatoes, leaving the salsa slightly textured rather than pureed.

5. Add oregano, salt, and pepper. Adjust seasoning to taste. ¡Provecho!