Salsa Serrano (Mexican Chile Sauce)
Pierce chiles and green bell peppers near stem with sharp knife. Arrange all on a lightly greased baking sheet; roast, turning frequently with tongs, until all sides are blistered (but not black). Remove from oven; place chiles and peppers in a brown paper bag to soften skins. Let stand 15 minutes; slip skins off of peppers and chiles. Chop all peppers and chiles and blend with chopped tomatoes, minced onion, garlic, and lime juice until well blended. Season to taste with salt. Store in tightly covered jar in refrigerator for up to 1 week, or in freezer for 2 to 3 months.