Don’t have a name for this yet salsa

I used equal measures of tomatillos and tomatoes (I think 6x tomatoes and 10x tomatillos), one whole red onion, 6x serranos, 5 garlic cloves, 6 rehydrated chilis de árbol, and one guajillo (mirasol).

All roasted at 400 for 30 minutes, skins peeled where necessary, salted then processed.