Salsa Roja and Tomatillo salsa

For the roja:

Roasted about 8 romas, two jalapeños, have a white onion, 3 garlic cloves. Blended with salt, a bunch of cilantro, a dash of cumin and juice of one lime.

For the tomatillo:

Pan roasted about 10-12 dried arbol chilis, covered in a bowl and let rest to soften a bit.

Oven roasted 8 tomatillos, half an onion. Blended all ingredients together with 4 garlic cloves, salt, bunch of cilantro and juice of one lime.