Step 1

Heat a large, dry cast-iron skillet over medium-high heat. Add chiles in batches and toast until a bit puffed and fragrant, about 15–20 seconds per side. Let cool.

Step 2

Use kitchen scissors and work over a medium bowl: cut off chile stems and cut toasted chiles into strips. Reserve seeds and discard stems. Place chiles and seeds in medium saucepan and add 2 cups hot water. Bring to a boil and boil 5 minutes. Add one tomato and boil 30 seconds. Drain, reserving water.

Step 3

Meanwhile, heat the cast iron skillet over medium-high heat. Add 4 cloves garlic; cook, turning often, until cloves are tender and skin is lightly charred, about 8 minutes. Let cool. Peel the cloves and trim the ends.

Step 4

Transfer chiles and boiled tomato with about half the chile seeds to a food processor. Add roasted garlic, 2 cloves raw garlic, peeled, salt, raw tomato, vinegar, garlic powder, and onion powder to food processor. Pulse until a thick purée forms, and add chile boiling liquid to thin to desired consistency. Taste and add 1-2 more cloves of garlic, peeled, if desired, and process until smooth. Season with salt.