Use a hot pan to toast the chilies until fragrant.
Remove the skin of chilies, and then remove their seeds.
Put the chopped onion, tomato, and garlic in a pan with some olive oil. Turn on high heat until they become charred bits of yummy goodness.
Place the chilies, onion, tomatoes and garlic in a pot with just enough water until they are almost covered. Add oregano and marjoram for flavor.
Boil the soup for a few minutes, then simmer it on low heat.
Simmer the ingredients for 15 minutes to reconstitute their flavors and soften them.
Blend together the desired chilies, onion, tomatoes, garlic and oregano to create a salsa. This is usually done by combining all ingredients in an electric blender or food processor until smooth; this should only take about one minute.
Add some water to blend. Add more if necessary, but only little by little. Blend in two batches and stop when you’re done
To make a delicious sauce, heat oil in the pan and then add strained mixture. Fry for 3 minutes on medium-high to cook out some of those raw garlic flavors before reducing the temperature. Simmer it for 30 more minutes until you get that thick texture we all love.
After you add salt to your sauce, allow it for at least 2 hours so that the flavors meld. Then heat up and serve.