Roast peppers on the stovetop on medium-high heat. A gas stove works the best but it will work fine on an electric stove.

Char the peppers on all sides turning with a pair of tongs.

When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.

Take a paper towel and rub off the char. It’s ok to leave a little of the char.

Slice in half and remove the seeds and stems then dice them.

Cut the onion in half and add it to a pot of water and bring to a boil, then drain and add to the food processor.

Cut off the stems and remove the seeds from the poblanos, jalapeno or serrano peppers and add them to the food processor.

Measure lime juice, olive oil, cilantro, sea salt, and garlic, then put everything in the food processor and blend until desired texture.