So here's the deal, I got this fantastic family recipe from my late father-in-law, Guadalupe Munoz (MHRIP). So naturally, we call it: Lupe's Salsa.
12 large, green Anaheim chilis.
12 medium, yellow chilis (not "banana chilis).
6 small green Jalapeno chilis.
2 large garden tomatoes (Beefsteaks if available).
4 medium green tomatoes.
1/2 cup of finely chopped green onions, tops & bottoms.
Salt, to taste. Lemmon juice for extra zest, if desired.
CHOP onion tops and bottoms, place in medium-size mixing bowl. TOAST all chilis on a griddle (like frying without oil) over high heat until outside skin is quite blackened, turning as necessary. While toasted chilis remain hot, wrap lightly in a thoroughly moistened, clean dishtowel. Let sit for 20 - 30 minutes. This allows the toasted chilis to sweat, and makes removing skins easier. Remove all chili skins and discard, taking care to remove all stems. Retain all the meaty interior and seeds. Add to mixing bowl. That's right, add the seeds. Boil tomatoes or tomatillos until skin cracks, rinse under cold water and remove skins. Add to mixing bowl. Knead or mash mixture of onions, chilis and tomatoes (or tomatillos) with hands or potato masher until well blended.