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Heat a comal on the stovetop or the oven broiler. Place chile peppers, tomatoes, onion, and garlic on a comal or on a foil-linen baking sheet and broil for about 8 minutes, turning once, or until tomatoes are blistered and blackened in spots and softened. No need to peel tomatoes or chiles. Let cool.
Add roasted ingredients into a blender with salt and cilantro. Pulse until smooth.
In a skillet, warm olive oil. When the oil is hot, pour blended salsa and flash fry for about 2 minutes. You might want to be ready with a splatter screen during this step. Serve in bowl and add salt to taste.