I make a batch of this every week or so.
12 fresnos (or jalapeños), 1 poblano, 1 small onion, 3 garlic cloves (in foil, and pulled out ½ way through roasting), and 2 medium tomatoes. (I have 4 small tomatoes here because that’s what we’re getting in our greenhouse now).
I roast everything really well, both sides. (I like a lot of roasty flavor). I take all seeds out of the poblano, and loosely remove seeds from the fresnos (probably taking about ¾ of them out).
All goes into the blender with a handful of cilantro, about 2 cups of water, and 2 Tb of Knorr caldo de pollo bouillon.
It has a big, rich flavor, and good amount of spice.
by Leothwyn