Roast the tomatoes, onion and garlic on a hot comal or cast iron skillet. Turn occasionally so they blister evenly. As each ingredient softens and blackens in spots, remove from heat. Allow to cool. Remove papery skins from garlic.
While vegetables roast, submerge guajillo chiles and chipotle chiles in a bowl of very hot water for approx.15 min. Remove softened chiles from liquid, reserve one cup.
Bring 1 cup fresh water to a boil in a medium saucepan. Add roasted vegetables,(tomato,onion,garlic) salt, oregano, coriander and black pepper. Simmer uncovered for 15 minutes until most of the liquid evaporates. Cool.
While the tomato mixture cooks, chop or crush the roasted peanuts in a molcajete or with a mortar and pestle. (set aside)
In a blender puree the guajillo and chipotle chiles and crushed peanuts in one cup of reserved liquid. Blend until smooth and creamy. Add the tomato mixture to blender and pulse just until blended. Serve salsa at room temperature or refrigerate for up to one week.