Preheat oven to 425 °F and cook and char the tomatoes, jalapeños, serrano, poblano, onion, and garlic directly on a sheet in the oven. Turn if needed and watch until everything is blistered and blackened in spots, about 8-15 minutes depending on your oven. Pull the garlic when it gets soft.
Peel the charred garlic. For less heat, remove seeds and stems from chiles; for full heat, leave them.
Add everything to a blender or food processor with cilantro, lime juice, and salt. Pulse to desired texture.
Taste and adjust. Let sit at least 30 minutes before serving, but it is best if it is in the fridge overnight.
