Spicy Green Chile Salsa
2 large poblano peppers
2 large anaheim peppers
1-2 jalapenos (or to taste)
1 large green heirloom tomato or 4 medium tomatillos
1 small white onion
1 clove garlic
large handful fresh cilantro
salt to taste
Clean the poblano peppers and place under the broiler until blackened. pop into a brown paper bag and let cool. once cool, slide off the black skin, halve and scrape out the seeds.
De-seed the rest of the peppers for milder chile.
Coarsely chop remaining ingredients and puree in a food processor and chill before serving with chips. :)