Step 1 Char the bell pepper over a burner or under a broiler until it is well-blackened on all sides. Wrap in a plastic bag and set aside until cool enough to handle, then peel and seed the pepper. Set aside.
Step 2 Heat the oil in a large skillet over high heat. Add the chiles de árbol and habanero and toast until fragrant, about 3 minutes; toward the end of toasting, add the pine nuts and almonds and toast until fragrant.
Step 3Add the tomatillos, tomatoes, water and three-fourths teaspoon salt, and cook over high heat until the tomatillos are tender, about 5 minutes.
Step 4Purée in a blender until smooth, add the red wine vinegar and adjust seasoning. The salsa should be thick enough to generously coat the back of a spoon. This makes about 1 quart of salsa, more than enough for the recipe. The remainder will keep, covered tightly, in the refrigerator for a week.