MIL showed me how to make her delicious green chile salsa today.
Roast, peel and stem a large skilletful of yellow chiles. You know the ones, shaped kind of like fat jalapenos, but yellow. Chop them up, seeds included, until the pieces are very small and there's a lot of liquid.
To the chiles, add 3 minced cloves of garlic, half a minced white or yellow onion, a couple chopped green onions, and a handful of chopped cilantro.
Season to taste with garlic salt, onion salt, and table salt. Yeah, that's a lot of salt products, but salsa needs salt.
Serve with anything, from meat, to eggs, to fish, or as a dip for chips.