Fresh Green Chile Salsa

12 Whole Anaheim or New Mexico chiles
1 Whole jalapeno
3 Whole fresh tomatillos, chopped
1/4 Cup green onions, minced
2 Whole garlic cloves, raw, minced
1/2 Teaspoon salt
Black Pepper to taste
4 Sprigs cilantro

Instructions:

Roast the chiles over a gas flame or under a broiler.  Steam 10 minutes
in a paper bag to loosen skins, then peel them and remove the stems.
Discard seeds and veins if you want a milder salsa.  Chop chiles coarsely.
Husk the tomatillos and parboil for 3 minutes.  Then seed and chop them.
Mix together all ingredients.  Taste.  (Have a beer handy!)