Add the dried chile puya, serrano, jalapeño, onion, and garlic to a skillet. Turn the heat to medium and drizzle a little oil.

In a separate pot, cover the Roma tomatoes with water and bring to a boil over medium heat. Cook until the tomato skins begin to peel, about 10-15 minutes. Optional: Peel the skins for a smoother salsa.

Once the skillet ingredients begin to sizzle, flip them for about 5-6 minutes, ensuring the dried chiles don’t blacken too much. Transfer the chiles to a blender, adding a splash of the cooking water from the tomatoes.

Continue cooking the remaining onion, garlic, serranos, and jalapeños until they caramelize, then transfer them to the blender with the tomatoes and another splash of cooking water (1/2 cup). Season with salt and blend until smooth.

Optionally, cook the salsa in a saucepan over medium heat for at least 10 minutes for extra flavor. Adjust seasoning as needed.

Line a large comal or griddle with foil. Transfer the washed tomatillos onto the lined comal and turn the heat to medium, sizzling for about 13-17 minutes, turning as needed.

On another comal lined with foil, roast the serrano peppers and onion for about 15 minutes, turning for even cooking and drizzling with a little oil.

Wrap the tomatillos, serranos, and onion in foil to steam for a few minutes.

After about 10 minutes, transfer the tomatillos, serranos (with stems removed), and onion into the blender. Add fresh garlic, a handful of cilantro, salt, and 1 cup of water, and blend until smooth.

Transfer the blended salsa back to a saucepan and cook for at least 10 minutes on medium heat to cook out the natural pectin from the tomatillos. Adjust salt if necessary.