Place the morita chiles in a small bowl, cover with hot water, and let them sit and soften for at least 10 minutes.
Place the tomatoes, tomatillos, onion chunks, jalapeños, and unpeeled garlic cloves on an aluminum foil lined baking sheet. Place under the broiler and roast 12 to 15 minutes, flipping a couple times in between, until the skin of tomatoes and tomatillos has completely blistered and charred, they seem very mushy, and their juices have started to come out. The garlic cloves and chiles must also have blackened and charred. Remove from the broiler and let cool.
When cool enough to handle, peel the garlic cloves and place in a blender along with the jalapeños, tomatoes, tomatillos, and onion. Take the morita chiles out of the soaking water, remove their stems and seeds, and add to the blender with the rest of the ingredients. Add salt and puree until completely smooth. If you want, you can add the chiles one at a time and taste for heat.
In a medium saucepan, heat one tablespoon oil over medium heat. Once hot, pour in the salsa and quickly cover partially with a lid, as it will splatter all over the place. Cook for 4 to 5 minutes, stirring a couple times in between.