Preheat the broiler.

Place tomato and onion halves cut-side down on a foil-lined baking sheet.

Arrange tomatillos and jalapeno pepper around the tomatoes and onions.

Broil until charred, about 5 minutes.

Let the roasted vegetables cool slightly.

Toast the chile de arbol in a dry skillet over medium-high heat for 30 seconds to 1 minute, turning frequently.

Combine the roasted tomatoes, onion, tomatillos, jalapeno, toasted chile de arbol, canned chipotle chile, and crushed garlic in a blender.

Puree until mostly smooth.

Add the chopped fresh cilantro to the blender.

Puree until the cilantro is fully incorporated.

Season the salsa with kosher salt to taste.

Chill the salsa for at least 30 minutes before serving.