Chop 3 poblanos, 6 tomatillos, 2 seeded jalepenos, one bunch of parsley, two celery stalks, one red onion, one head garlic and the lines. Toss in extra Virgin olive oil, salt,
& black pepper.
Roast at 400 degrees for 20-25 min.
Purée (or hand chop) all ingredients with olive oil, fresh cilantro, fresh parsley. Taste and season with additional salt and hot sauce if desired.
Enjoy warm with a Corona or a daiquiri.