Roasted Pepper Salsa

2 Anaheim peppers
2  Jalapeno peppers
1 Serrano pepper
2-4 cloves of garlic
2 Tomatillos
3 green onions chopped small (mostly the white part just a bit of the green)
salt
pepper
Diced tomatoes fresh or canned to equal about 3 cups with liquid (that is how I do it,  you can discard liquid if you prefer)
1-2 Tbsp Lime juice
Cilantro (I use a good handful roughly chopped)


Roast the peppers, tomatillos and garlic cloves in the oven turning the peppers as needed to get a nice roast on each side. You should see black and brown spots on the skin which you will peel later. 400 for 10 min per side to start, you can roast longer if needed.

When they are out of the oven pop the peppers in a brown bag and seal it up and let them sit till cooled then peel them (they should peel fairly easily by doing this) it's OK if some of the skin does not come off, I promise!

now, put on some food gloves and peel then dice the peppers small. I remove most of the seeds! If you like it hot and spicy feel free to leave some in....
DO NOT TOUCH YOUR FACE OR ANYTHING ELSE WITH PEPPER JUICE ON YOUR HANDS OR GLOVES.  That's in Caps to stress how important it is to NOT get pepper juice in your eyes or on your lips etc. It will hurt...this I can promise!

Mince up the garlic and toss in a medium bowl. (the roasted garlic will be very soft and yummy)
Add the finely diced peppers (you can also puree in a blender)
add the tomatoes and lime juice
add the green onions
season with salt and pepper
toss in the chopped cilantro
It always seemed to us that the salsa got spicier the longer it sat...

I used to puree the garlic,peppers and half the tomatoes then add the rest of the tomatoes but it turned out very green in color and we preferred the red. If you want to do a lot less mincing/chopping etc. you can do this it still tastes great!

OPTIONAL ADDITIONS

I have added in the past some grated zucchini, Poblano Peppers and a few other things I can't remember now, but all worked fine!