Roast the following: Peppers: 3-4 poblanos, 6 jalapenos, 6 serranos, 1 habernero; 12-15 tomatillos, 1 onion, 1 garlic head

Roast all until peppers are charred & blackened. Put all in a covered container & let steam until cool.

Gently rub the skin off the peppers & remove stems & seeds. I do this in the sink under cold running water. Wearing latex gloves & a particle dust mask may be advisable, the process makes me cough a little. Remove the burned onion skin & squish out the roasted garlic.

Put all the above in a food processor & add the juice of a lime and either a handful of cilantro, or flat parsley or both. Salt & black pepper to taste, I use about 1/2 tsp. Run food processer until it is smooth. 3 chipotle peppers in adobo sauce added to the mix gives a tinge of smokiness. You can also add some reconstituted dry chilis, but you will end up with a red salsa instead of green & the dried chilis will change the flavor quite a bit.

I always use the poblanos, jalapenos & a habernero, the other peppers depend on what is available as long as they are green & have some heat. I have also substituted leeks for the onion.

This makes about 3 quarts. I put it in mason jars or other glass jars I have & put it in the refrigerator, it will last 6-8 weeks. If you want it thinner add water or chicken broth, the salsa thickens up quite a bit after refrigerated.

It goes well with any meats, fish, fried potatoes, eggs, soups & of course green chili.