Place the tomatoes on a hot, dry skillet or griddle and cook, turning occasionally, until the skins are charred and blistered. This should take about 10 minutes. Remove them from the heat and let them cool slightly.
While the tomatoes are roasting, remove the stems and seeds from the dried chili peppers. Heat a dry skillet over medium heat and toast the chilies for a few seconds on each side until they become fragrant. Place the toasted chilies in a bowl, cover them with hot water, and let them soak for about 10 minutes until they become soft.
Drain the soaked chilies and transfer them to a blender. Add the roasted tomatoes, minced garlic, chopped onion, jalapeo peppers, cumin, salt, and black pepper. Blend until smooth. If the mixture is too thick, you can add a little water to achieve your desired consistency.
Heat the vegetable oil in a saucepan over medium heat. Pour the blended mixture into the pan and cook for about 5-7 minutes, stirring occasionally. This step helps to meld the flavors and cook out the raw taste of the ingredients.
Taste the salsa and adjust the salt and spice level according to your preference. You can add more salt or jalapeo if needed.
Once the salsa reaches your desired consistency and flavor, remove it from the heat. Let it cool for a few minutes before serving. Garnish with fresh cilantro if desired.
