Transfer the chilis to a bowl and cover with about 2 cups of boiling water, or more as needed. Set aside and allow to soak for at least ten minutes. While the chilis are soaking, place the garlic cloves and whole piece of onion on the hot skillet, and turn until charred on all sides, about 8 minutes. Allow the garlic to cool, then remove the skins. Transfer the garlic, onion, chilis, about half of the water, vinegar and salt to a blender.