Toast 15 g of dried chiles de árbol on a comal or skillet over medium heat for 1 to 2 minutes, stirring constantly until fragrant and lightly browned without burning. Remove immediately from heat.

Roast 300 g of ripe tomatoes, 50 g of white onion, and 2 garlic cloves with skin on the hot comal or skillet for 8 to 10 minutes over medium-high heat, turning frequently until the skin is charred and the tomatoes soften.

Peel the roasted garlic cloves and place them in a blender along with the toasted chiles de árbol, charred tomatoes, onion, 60 ml of water, and 5 g of coarse salt. Blend for 30 to 45 seconds at medium speed until a coarse, homogenous texture is achieved.

Heat 15 ml of vegetable oil in a small saucepan over medium heat. Pour in the blended salsa and fry for 3 to 5 minutes, stirring continuously, until it comes to a boil and turns a brighter shade of red. Adjust salt if necessary and remove from heat before serving.