In a skillet over medium heat, add dried chile puya, serrano, jalapeño, onion, and garlic. Drizzle with a little oil and sauté until fragrant, about 5-6 minutes.

In a separate pot, cover the Roma tomatoes with water and bring it to a boil. Cook until the skins begin to peel, about 10 minutes—this step is optional.

Transfer the sautéed ingredients to a blender. Add a splash of the tomato cooking water and let them sit for a moment.

Continue cooking the remaining ingredients until they caramelize slightly and add them to the blender along with the cooked tomatoes.

Add more cooking water (about 1/2 cup) if needed to help blend smoothly. Season with salt and blend on high until smooth.

Transfer the blended salsa back to the saucepan and cook over medium heat for at least 10 minutes.

Prepare a large comal or griddle lined with foil. Sear the washed tomatillos over medium heat for about 13-17 minutes, turning occasionally until they start to blacken.

On another comal, roast the serranos and onion for 15 minutes, turning occasionally.

Once roasted, keep the tomatillos, serranos, and onion wrapped in foil for a few minutes to steam.

Combine the roasted ingredients in a blender with fresh garlic, cilantro, salt to taste, and approximately 1 cup of water. Blend on high until smooth.

Pour the blended salsa into a saucepan and cook for at least 10 minutes on medium heat.

Transfer both salsas to glass jars, seal, and allow them to cool at room temperature before refrigerating.

The salsas can last for about 7-10 days when stored properly.