My roasted salsa negra

3 small vine ripe tomatoes
3 small tomatillos
½ white onion
2 big jalapenos
1 large yellow pepper ( maybe aneherim maybe Guerra?)
1 large dried morita pepper
3 dried chile de árbol
¼ cilantro bunch
2 garlic cloves
1 Tbls salt
1Tbls pepper
2 tbls oregano
½ cup of water (use the one for soaking the dried chilies)
¼ cup of beer
2 tbls chicken bouillon
Juice of half a lime

Roast all the fresh veggies (except the cilantro) in the air fryer about 20 minutes ( maybe more depending on how it looks , want it nice and soft and starting to char but not too burnt)

Toast the dried chile de arbol and morrilla pepper for 5 minutes at 350, then soak the papers in water for 10 minutes, use that water for the ½ cup of chili water for later

Put all ingredients in blender , pulse for 5 second 2x until it gets a nice chunky but blended consistency, blend further to your taste

Finish with salt to your taste.

Rich roasted flavor, the morita pepper gives it a bright punch but it still remains its smokeness not too spicy but definitely has a kick, the what salsa I've made yet!