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 cooling. Remove papery skins from garlic.
While vegetable 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 of freshwater 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 the 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.