Place the tomatillos, tomatoes, onion, and garlic on a large baking sheet and toss with olive oil. Roast the veggies for about 10-15 minutes or until everything is lightly charred and the tomatillos have begun to break down.
Transfer the roasted veggies to a large food processor or blender along with all the liquid and browned bits on the pan. Then add in the new mexico chilies, arbol chilies, lime juice, lime zest, vinegar, and cumin.
Blend until well combined and salt to taste.
Notes
Store in an airtight container in the fridge for up to a week.