Salsa Roja

I’ve been making this recipe for a while now that I tweaked. It’s delicious but I feel like it could use some forward flavor. I generally cook the peppers and onion differently each time. Sometimes in the pan and sometimes in the airfryer. This time I put onion and peppers in the air fryer and peeled the skin. I also put everything in a pan on ghee stove to simmer and meld together which I don’t normally do. I’ll see how it goes! Any recommendations for forward flavor? I’ve seen a lot of people recommend boullion but I’m out so it won’t be in this batch.