Remove the stems and seeds from the larger chiles and only the stems from the morita or chile de árbol.
Transfer them to a comal (griddland heat to medium. As soon as the chiles become aromatic, take a metal spatula and press them flat onto hot surface. This will help toast them a little quicker. Turn and repeat on other side. You want the skins to blister and blacken slightly, but still have some red color on the inside. If the get too burned (dark), they could become bitter.
Transfer the chiles to a pot of simmering water and cook for 10 minutes. Remove from heat and let them steep and cool.
Combine the dry spices and set aside. If you have the time, I would suggest grinding the spices fresh for even more aromatic flavor.
Heat your comal or griddle to medium heat. Add the garlic with skins on and cook, dry roast, for 15 minutes. Turn as needed. Remove from heat and let cool.
Using a slotted spoon or tongs, add the chiles to the blender. Also add the spices. Remove skins from garlic and add them. Finally add the vinegar, water and salt to taste. Blend on high until smooth. Strain through a wire-mesh strainer.
Store in an airtight container or freeze for later. The flavors will just get better and better in a few days.