1/2 cup raw peanuts, plus 1/4 cup toasted and chopped, for garnish
1/4 teaspoon dried oregano
6 dried arbol chiles, stems removed
8 whole black peppercorns
2 whole cloves
1 lime, juiced
2 teaspoons kosher salt
Place tomatoes, onion, and garlic cloves in a dry comal or cast iron skillet over medium-high heat. Cook, turning occasionally, until charred on all sides. The garlic will cook sooner than the other vegetables, remove them as they are done cooking.
When cool enough to handle, peel the skin off the garlic and place in the blender with the other vegetables. Blend on high until smooth and keep in blender.
Heat oil in a large frying pan over medium heat. Add the 1/2 cup peanuts, oregano, chiles, peppercorns, and cloves. Fry, stirring occasionally, until peanuts are toasted and chiles are fragrant. Let cool slightly.
Add peanut mixture to blender with the tomato mixture and the lime juice and salt and blend on high until smooth. Taste and add more salt as needed. Top with remaining chopped peanuts.