Salsa Taquera

Combine 2 cups water and 2 tablespoons salt in a small saucepan; bring to a boil over medium-high. Stir until salt is fully dissolved. Remove from heat. Let cool about 15 minutes. Add jalapeños and chiles de árbol; soak 1 hour.

Meanwhile, heat a comal or cast-iron skillet over medium-high. Add tomatoes and tomatillos; cook, turning occasionally, until charred in spots and starting to soften, about 15 minutes. Remove from heat, and set aside until ready to use.

Drain chile mixture, and transfer to a large pot. Add charred tomatoes and tomatillos, onion, garlic, cilantro, cumin, oregano, and remaining 1/2 cup water. Bring to a boil over medium-high; boil, stirring occasionally and breaking down tomatoes using the back of a wooden spoon, until tomatoes and tomatillos are soft and falling apart, about 5 minutes. Remove from heat.

Transfer mixture to a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 30 seconds.

Wipe large pot clean. Add oil to pot; heat over medium-high. Carefully add pureed tomato mixture. (Sauce will splatter.) Using a long-handled wooden spoon, stir in vinegar, black pepper, and remaining 1 teaspoon salt. Bring to a boil, and boil, stirring often, until salsa thickens slightly and you can see bottom of pot when stirring, 8 to 10 minutes. Remove from heat. Season with additional salt and vinegar to taste. Serve hot or at room temperature.