Remove the stem and most of the seeds from all of your dried chile (leaving some seeds is great, I do!)
Set the chiles aside and save the seeds for future chili oil recipes
Line a baking tray with parchment paper
Set your oven to broil and make sure the rack is in the middle (not towards the top of the coil)
Onto the baking tray place your whole husked tomatillos, whole roma tomatoes, whole poblano pepper, whole onion and garlic with the skin on
Place in the middle rack of the broiler
Allow them to broil for 8-10 minutes
You want to have a few charred spots on the produce, watch for burning
While they are broiling, add all of your dried chiles to a large skillet on low flame
Dry toast them for 2-3 minutes - stirring continuously
Boil a pot of water (about 4 cups)
Once boiling, remove from heat and add your toasted dried chiles
Cover with a lid and allow to sit for 15 minutes (you’re making chile water)
By now your produce should be broiled
Remove tray from oven, carefully take the stems off of the poblano pepper and skins off of the garlic
Add all roasted produce, soaked chile peppers, ½ cup chile water and all remaining ingredients to a blender/food processor/hand blend with an immersion blender
Blend until creamy smooth
Serve warm, room temp or chilled