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1
Pull the stems off the chiles and remove seeds completely.
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2
Place in a bowl and cover with water completely.
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3
You may want to place a small plate to keep the chiles submerged completely.
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4
Soak them no longer than 30 minutes.
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5
Heat the broiler and lay the tomatoes on a baking sheet and set as close to the broiler as possible and broil for about 5-6 minutes or until darkly roasted and blackened in spots.
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6
Skin will split and curl.
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7
Flip over the tomatoes and broil for another 5-6 minutes or until they are soft with dark spots.
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8
Remove and let them cool.
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9
Turn the oven to 425 F degrees and separate the onion into rings.
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10
Place onion and garlic on a baking sheet.
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11
Stir every few minutes until the onions are soft and roasted and garlic soft and browned in spots, about 15 minutes.
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12
Pull the peels from the cooled tomatoes and cut out the cores where the stems were attached.
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13
Make sure you catch all the juices on the baking sheet so it is not wasted.
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14
In a blender or food processor, combine the drained chiles with the tomatoes and their juice and process to fairly smooth puree.
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15
Scrape two-thirds of the puree into a bowl.
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16
Roughly chop the onion and garlic and add them to the blender or food processor containing the rest of chile-tomato mixture.
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17
Pulse until moderately finely chopped.
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18
Combine this with chile-tomato puree in a bowl.
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19
Stir in oregano, vinegar and enough water to give the salsa a light consistency.
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20
Taste and season with salt and sugar to your taste.
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21
Use within 5 days or freeze.
