Line a baking sheet with foil. Place jalapenos, anaheim peppers, tomatillos and poblanos on the pan place and use a brush to brush each pepper with a bit of ghee and then sprinkle with salt. Place in the oven to cook for 20-30 minutes, flipping half way through, until charred on the outside. Let cool then run under cold water to help peel off and discard the skin. Discard the seeds from the peppers and place tomatillos, jalapenos, anaheims, lime juice, onion and garlic cloves in a food processor and puree until smooth. Taste to see if you need to add salt then set aside. (When working with the poblanos, remove the charred skin then just use a knife to carefully slice down the middle of the poblano and remove the seeds. Careful not to tear it since you will be stuffing it later)
I eat paleo. If you did not notice from the blog name, well, that’s understandable. It’s not Pale Omg, like the skin color. I’m usually pretty tan. It’s actually pronounced pay-lee-o.m.g. There ya go, you did it! I just love food.