Step 1

Heat a 10 inch nonstick fry pan over medium-high heat. Once the pan is hot, dry toast chiles for a few seconds per side until a little fragrant (about 15- 30 seconds for smaller chiles, and up 1 minute or so for larger chiles - do not over toast); starting with the dried Guajillo chili pod, and the dried California type chili pod (or Pulla chile), and finally the dried chile de árbol pods. Remove pan from heat and place chiles on a plate to allow them cool. Remove stems when cooled (keeping seeds in the pods).

Step 2

In a 2.5 quart saucepan, add tomatillos, the Roma tomato, 2 garlic cloves, and all the toasted chiles. Cover with cold water and place on high heat until water comes to a boil. Once boiling, turn off heat and drain veggies (tomatillos, chiles and garlic) through a strainer, reserving ¼ cup of liquid. Set aside to cool.

Step 3

To a high speed blender, add cooked veggies, squeeze of fresh lime juice (from half a lime), dried oregano, Better Than Bouillon, kosher salt, and 2 tablespoons of the reserved liquid. Blend until smooth (add a little more reserved liquid, as needed). Taste for seasoning and if needed, add more salt. Chill in the fridge for at least 1-2 hours to allow the flavors to macerate. Then transfer to a serving bowl.