Roast the jalapenos and poblano peppers by setting them directly over the flame of a gas burner* set on high, and cook, in batches and turning as necessary, until blackened on all sides, about 6 minutes. Transfer the peppers to a bowl and cover it with plastic wrap, allowing them to steam.
Once the peppers are cool enough to handle, remove and discard the stems, the skin and most of the seeds (by just running your fingers over the pepper).
Add the roasted peppers, salt and lime juice to a blender and puree until smooth.
The green chili sauce can be stored in an airtight container in the refrigerator for up to 2 weeks.
Yield: 2 cups
*Note: if you donít have a gas stove, you can roast peppers in the oven: Toss them in 1 teaspoon oil, place them on a baking sheet, and roast at 450 degrees F until blackened on all sides, turning them as necessary.