Dried poblanos (anchos) are excellent salsa chiles.
Here's a recipe I make frequently for ancho-based salsa:
1 lb roasted tomatillos
6 cloves roasted garlic
2 oz stemmed, seeded, toasted, rehydrated anchos
Put everything in a blender and blend until smooth. Then add water until you reach your desired consistency. Salt to taste (usually at least 1-2 tsp). It should be a nice brick red color.