Preheat broiler to high while you prep your salsa ingredients. Line a baking sheet with foil paper. On one half of the lined baking sheet, fit another piece of foil paper and fold all sides up. Slice the tomatoes, tomatillos lengthwise and place skin side up on side with extra foil. This will keep the juices from getting the chiles and onion from becoming saturated. On the other half place the peppers, skin side up and sliced onion rounds.

Drizzle all with a little olive oil and season with salt and pepper. Place pan 10 inches below broiler and broil for 15 to 18 minutes, removing the chile peppers after 10 minutes. Place the poblano in a bowl covered with plastic wrap to steam and cool. When ready remove the salsa ingredients from oven and let cool.

Add the chile de arbol to a pot of simmering water and cook for 10 minutes. Remove from heat and let cool.

In the blender, add the tomatillos, jalapeños, serrano, 1/2 of the onion, 1/3 cup cilantro, 1 clove garlic, half of the liquid released from tomatoes/tomatillos on pan and salt to taste. Pulse to blend for a more coarse salsa or blend on high for a smoother salsa. Taste for salt. Pour into serving dish, set aside.

Rinse the blender and add in the tomatoes, chile de arbol, remaining onion, remaining liquid on the pan, garlic and salt to taste. Blend on high until smooth and pour into serving dish.