Step 1Roast the Anaheim and serrano chiles on a grill or under a broiler until the skins are nicely charred on all sides. Place the chiles in a bowl and cover with plastic wrap until cool enough to handle. Peel the skins and seed the Anaheim chiles.
Step 2While the chiles are cooling, toast the seeds until fragrant. Cool, then grind to a powder.
Step 3In a food processor, pulse the cilantro, garlic and spices until coarsely chopped. Add the chiles, pulsing until broken down but not pureed. Season with ½ teaspoon salt, or to taste, and stir in the olive oil.