Heat a comal (or griddle) or a large pan until hot. Then place the tomatoes, onion and garlic cloves on it. Without leaving unattended allow all three to char evenly on all sides. The garlic cloves will be ready much quicker so be ready to remove them before they burn. Once all have charred place on a plate and allow to cool, set aside.
Now turn off the heat and then spread the chile pods on the hot comal or griddle and toast the peppers on both sides -- you want to keep turning them so that they don't turn black and burn. They'll be ready in a minute or two, then quickly remove from the heat and set aside to cool. Once they have cooled and you can handle them, remove the stems and shake out the seeds -- if you'd like you can include some but if you prefer lots of heat then you can choose to include all of the seeds.
In a blender add a splash of water and the lime juice, then add the charred tomatoes first and on top of them place the garlic cloves and the onion. Next add the seedless chilies, the salt, and the epazote if using. Now blend until you achieve a completely smooth salsa. Taste and if needed add more salt.
Serve as desired and store any leftovers in the refrigerator for up to 4 to 5 days.
DO be warned that as you toast the chilies you may begin to cough, I don't know about you but whenever I toast or char peppers I either always cough or start sneezing like crazy! 😆 I love adding fresh lime juice to my salsas for some freshness and because it helps keep the vibrant colours. If you don't have it on hand for this recipe, then no worries.
Tomato & Arbol Chile Salsa | Salsa de Jitomate y Chiles de Arbol https://mexicanmademeatless.com/tomato-arbol-chile-salsa-salsa-de-jitomate-y-chiles-de-arbol/