Creamy Green Chile Sauce

• 2 medium poblano chiles (about 6 oz.)
• 5 medium serrano chiles (about 2 oz.)
• 3 medium jalapeno chiles (about 2 oz.)
• 2 unpeeled garlic cloves
• 1 tablespoon fresh lime juice (from 1 lime)
• 1 teaspoon kosher salt
• 1/3 cup olive oil

1. Preheat broiler with oven rack 6 inches from heat. Place chiles in a single layer on a baking sheet; broil until well charred all over, 5 to 8 minutes. Transfer chiles to a large bowl, and cover with plastic wrap. Let stand 5 minutes.
2. Place garlic cloves on baking sheet; broil until browned, 3 to 4 minutes. Peel chiles and garlic; discard peels. Remove and discard seeds from chiles.
3. Place chiles, garlic, lime juice, and salt in a blender. With blender running on low speed, add oil in a slow, steady stream until mixture is smooth. Serve immediately or store in an airtight container in the refrigerator up to 3 days.

poblano chiles, serrano chiles, chiles, garlic, lime juice, kosher salt, olive oil

Taken from www.myrecipes.com/recipe/creamy-green-chile-sauce (may not work)