Prep the Chiles and Heat the Oven. Preheat the oven to 450°F/230°C. Stem and seed 20g (3-4) guajillo chiles, 5g (½ of 1 large) ancho chile, and 2g or 3–5 chiles de árbol. Tear the de-seeded chiles into 2” chunks.

Toast the Chiles, Then Soak. Heat a dry pan and toast the chiles over medium heat, stirring frequently, until they're fragrant and have just barely started to throw off wisps of smoke. This should take about 2-3 minutes. Once toasted, add about a quart of water, turn off the heat, set aside to soak for 15 minutes.

Prep and Roast the Vegetables. While the chiles soak, spread 200g halved tomatoes, 275g halved tomatillos, 50g white onion, and 10g garlic cloves on a parchment-lined sheet tray. Roast at 450°F/230°C for about 15-20 minutes or until everything's browned, blistered and softened. If at this point, the veggies haven’t taken on adequate browning, return them to the oven under a high broiler for about 2 minutes to catch some char.

Add to blender jar and steam. Transfer roasted veggies and their juices into a blender jar along with the strained soaked chiles, 10g white vinegar, 8g salt, and 2g sugar. Cover and let stand 10 minutes to steam and cool slightly.

Check the Water, Then Blend. Taste the chile soaking water. If it tastes good and chile-y, reserve 120g of it for blending; if it tastes bitter, toss it and use 120g of fresh water instead. Add the reserved chili soaking liquid (or water) to the blender, cover, and spin the salsa on medium speed until it reaches desired consistency.

Fry the Salsa. Heat 2 to 3 tablespoons of neutral oil in a saucepan over medium heat until hot and shimmering. Pour in the blended salsa. Cook, stirring often, for 90 seconds to 2 minutes.

Cool and Serve. Pull it off the heat, transfer to a wide bowl, and cool in the fridge. Serve it on tacos, grilled meat, eggs, or anything fatty that needs heat and depth.