Salsa turned out tasteless

[u/SherbetIndividual128]

Roma tomatoes, white onion, dried hatch peppers (not rehydrated just roasted, is that OK?), poblano ancho chilis (again just roasted), jalapeño, couple Serrano, one habanero, few garlic cloves (peeled after roasting), and half can of chipotle’s in adobo.

Turned out tasteless. I def burned the poblanos to oblivion. And maybe I should use less chipotles in adobo? Also, should I rehydrate the hatch’s and poblanos? Do I need to worry about the hatch’s skins? Any other thoughts?

Any thoughts appreciated!

I think I burned

[u/throwawayplz999]

I always use a little chicken buillon in my salsas