Preheat the oven to 450°F (230°C). Remove the stems from all chiles and shake out the seeds.

Heat a dry skillet over medium heat. After about 2 minutes, when the pan is hot, toast the dried chiles for 2-3 minutes, turning frequently, until darkened but not burnt.

Transfer the toasted chiles to a bowl and cover with hot water. Place a plate over the bowl so that the chiles steam and rehydrate fully.

After the chiles have soaked for 10 minutes, drain them, discarding the soaking water.

Place the drain chilies along with the tomatoes, tomatillos, garlic cloves, and red onion onto a parchment paper-lined baking pan, and roast them at 450°F (230°C) for 15-18 minutes until softened. Remove the tray of vegetables and let it cool for 10 minutes.

Transfer the cooled vegetables to a food processor. Add the cilantro, lime juice, and salt.

Pulse until the mixture is evenly chopped but not absolutely smooth.

Transfer to an attractive serving bowl, or place in a jar or an airtight container and refrigerate for up to 4 days if not using immediately.