Lightly coat poblano, red bell pepper, tomatillo, jalapeno, red onion, and garlic with oil. roast on open flame (stove top) until all are chard except garlic.
Once chard let cool and remove skin from poblano, red bell pepper,and jalapeno.
Add pasilla, guajillo, and chipotle to toaster oven for 4 minutes on high about 350° F.
Toast coriander seeds and cumin seeds for 1 minute on dry pan.
Using a mortar and pestle grind all seeds. (coarse grind is fine).
Next add 2 quarts water to medium pot and bring to boil.
Remove seeds from all chilies and add all peppers to boiling water.
Reduce heat to low and cook chilies for 5 minutes.
In a blender add all peppers and all chilies with roasted tomatillo, roasted red onion, roasted garlic, salt, and ground toasted coriander and toasted cumin seeds with 2 cups of water from blanched chilies. (very important).
Add Margarita Mix, Tequila, fresh squeezed lime juice, 1/2 bunch chopped cilantro and Agave.
Blend for 5 minutes on medium to medium high.
Taste for salt.
Set aside, but do not refrigerate.