MEXICAN SALSA VERDE (about 2 cups)
4 poblano or ancho chiles
¼ cup extra virgin olive oil
2 large onions, roughly chopped
½ cup fresh cilantro leaves
juice of 2 large limes
salt and black pepper to taste
hot sauce (Mexican Cholula preferred) as needed
1. Roast or toast chiles either over a grill or in a dry skillet, turning frequently, until they are lightly charred all over, about 10 minutes (dried will be faster than fresh). Remove the stems and seeds (and, from the fresh, as much of the skin as you easily can) and mince.
2. Heat the olive oil over medium heat in a 10 inch skillet; add the onions and chiles and cook, stirring, until well softened and lightly browned, about 10 minutes. Remove from the heat and cool.
3. Puree in a blender, then stir in the cilantro and lime juice; add salt and pepper to taste. Depending on the heat of your chiles, you may wish to add a shot or two of hot sauce. Serve at room temperature or cover and refrigerate for up to 1 day (return to room temperature before serving).
from Mark Bittman, The Best Recipes in the World