1 dried New Mexico Chili, stem and seeds removed
1/4 tsp Mexican Oregano
8 Roma tomatoes, quartered
1/2 medium onion, sliced
2 or 3 Tbsp Olive Oil
Kosher salt and black pepper
1/4 tsp garlic powder
1/4 Cup fresh cilantro, leaves only, stems removed
Tear or cut chilies into smaller pieces. Toast them in a dry skillet over low heat to release flavor until chilies are slightly browned. Add oregano and continue toasting the ingredients until the air is fragrant with the aroma of chili and oregano. Remove skillet from heat, then add just enough boiling water to cover the chilies. Allow mixture to soak for 10 minutes, or until the toasted chilies are soft. Strain water from the mixture and let cool, reserving the liquid for later use.
Meanwhile, preheat oven to 450°F. Toss together the quartered Roma tomatoes and sliced onion with olive oil and spread vegetables out on a sheet pan lined with parchment paper. Season with salt and pepper. Roast until tomatoes and onions begin to char. Remove from oven and allow to cool.
Transfer roasted vegetables and chilis to a blender. Add garlic powder and fresh cilantro. Purée until mixture is smooth. Add reserved chili-soaking liquid back to the mixture, if salsa seems too thick for your preferences. Adjust seasonings to taste, and serve.