Salsa Roja

Directions

1. 1
   Preheat the broiler.
2. 2
   Lay the tomato and onion halves cut-side down on a foil-lined baking sheet; surround with the tomatillos and jalapeno.
3. 3
   Broil until charred, about 5 minutes.
4. 4
   Let cool slightly.
5. 5
   Meanwhile, cook the chile de arbol in a small dry skillet over medium-high heat, turning, until toasted, 30 seconds to 1 minute.
6. 6
   Combine the tomatoes, onion, tomatillos, jalapeno, chile de arbol, chipotle and garlic in a blender and puree until mostly smooth.
7. 7
   Add the cilantro and puree until incorporated; season with salt.
8. 8
   Chill at least 30 minutes before serving.